Noob here, my drying conditions...any good? Saucisson Update

[grisell]

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Would love to know if you think that it looks like i'm on course!

Definitely!

[manfran]

So...I am now 11 days gone on the hanging of these Saucissom Sec.

They have lost around 40% of their weight. While they are, no doubt, firm to the initial touch, if I press them a little more firmly, they feel like they maybe should be tougher. Not squidgy exactly, but there is some give.

Now, 11 days is a little less than I was expecting (2 and half weeks was in the book) but the sausages themselves are pretty narrow now (I used hog casings) and there are other places where I have read about hanging times of a week.

The question is, what should I do now? Cure2 was used, but no fermentation agent (this is ruhlmans recipe). Should I chop one open, give it a smell, a look, a taste and make up my mind? I have some pH paper if that helps?

With using the Cure2 presumably I am avoiding botulism, but I dont really fancy any other bug at the moment either.

My saucissons are in your hands people!

[grisell]

You did give them time to ferment before moving them to the cellar, did you?

[manfran]

You did give them time to ferment before moving them to the cellar, did you?

No. The recipe in Ruhlman doesn't call for it. I went with this type of salami first because it was v simple.

Admittedly, the temp in my cellar has dropped gradually...from around 17 degree C, but no actual 'fermentation time' was required.

[grisell]

I don't know. I've always used a lactic acid culture so I'll leave it to someone else to reply.

[manfran]

I don't know. I've always used a lactic acid culture so I'll leave it to someone else to reply.

What would your advice be if I was in this situation and had used a lactic acid culture.

Should I be looking at pH, colour, smell, texture?

[grisell]

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What would your advice be if I was in this situation and had used a lactic acid culture.

Should I be looking at pH, colour, smell, texture?

I would eat it right away!

Actually, since I don't have any experience of salami without a culture, I refrain from giving any advice since it seems hazardous to me not using a culture. That's why I want someone else with experience to answer. My advice is that you start a new thread with the question "No culture - safe to eat?" or something like that. This thread seems a little forgotten now(?).