Can i hang my UMAi sausages in the basement?

Air dried cured Meat Techniques

Can i hang my UMAi sausages in the basement?

Postby Porkies » Wed Mar 22, 2017 5:41 pm

Hi all!

I continue to humbly seek your knowledge!

I've bought UMAi salumi 50/500mm casing for dry agring sausage.

Everywhere i read, the whole idea is to let the sausage dry age in a normal fridge.

My question is: do you think a normal basement will do the trick as well?

Is UMAi marketing the fridge-thing because its easy or because you actually need a fridge for the low temperature? Or does a fridge have some other magic ability i dont know about?:)

Basement (cellar?) is maybe around 62 F / 16-17 C degrees.

Big thanks in advance!

Ps. Using cure and culture in my mix ofc Ds.
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Re: Can i hang my UMAi sausages in the basement?

Postby BriCan » Mon Mar 27, 2017 10:02 am

Porkies wrote:Hi all!

I continue to humbly seek your knowledge!

I've bought UMAi salumi 50/500mm casing for dry agring sausage.

Everywhere i read, the whole idea is to let the sausage dry age in a normal fridge.

My question is: do you think a normal basement will do the trick as well?

Is UMAi marketing the fridge-thing because its easy or because you actually need a fridge for the low temperature? Or does a fridge have some other magic ability i dont know about?:)

Basement (cellar?) is maybe around 62 F / 16-17 C degrees.


55 F is where you need to be or lower ~~ you do not mention humidity which is important

Big thanks in advance!
[/quote]
But what do I know
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