i'm still experiencing a degree of case hardening, and i am now considering my case pricking as a potential culpret...
essentially, after 28 days of hanging at about 80% humidity (starting at 85, working down to 75 over four weeks), the sausage looses the desired weight (or more), but is still mushy-moist in the center.
i prick mine with a toothpick before hanging, as is usually directed, but i'm wondering if i don't prick em enough... perhaps leading is insufficient humidty egress from the center out.
what do you guys do, about one poke per square inch? more? less?