Greetings all. It's been a while since I pulled out the grinder to make anything. I've got a batch of hot Italian sausage thats going in the smoker in the morning and 2 400+ gr chubs of Salami in Umai casings now fermenting.
I bought a couple kits to try them out so used their included recipe and bumped it up with a little fennel. I followed their instructions to the T BUT....
Now the fear sets in. I'm watching the fermentation and it suggests 65 to 72 degrees. I'm at the top end of 72 for sure and watching. Its got to sit for 36 to 72 hrs. I swear to god I dont want to kill anyone. What if it gets over 72... say to 75?? How do I know for sure its fermented at 36 hrs, how do I know it doesnt need to go a full 72 hrs?
Any reassurance or help would put me over the present anxiety level.
I bought a couple kits to try them out so used their included recipe and bumped it up with a little fennel. I followed their instructions to the T BUT....
Now the fear sets in. I'm watching the fermentation and it suggests 65 to 72 degrees. I'm at the top end of 72 for sure and watching. Its got to sit for 36 to 72 hrs. I swear to god I dont want to kill anyone. What if it gets over 72... say to 75?? How do I know for sure its fermented at 36 hrs, how do I know it doesnt need to go a full 72 hrs?
Any reassurance or help would put me over the present anxiety level.