New Ammonia Smell

[DZimmerman]

I have my first batch of fermented sausage hanging to dry. Around day 6 or so the box has a strong odor of ammonia. Any ideas why or is it a bad sign?

[grisell]

Don't worry. Same thing has happened to me. It will go away in a week or so. If it tastes good it's ok (provided you didn't make any other mistake).

[grisell]

- but you shouldn't taste them until they are ready. As I said, don't worry! Give them a week or two.

[DZimmerman]

cool thanks. I did a bunch of research and made the art of making fermented sausages my bible! I got fiochiona and tuscan working right now. Eventually i will move into full production for the restaurant group i work for! so Excited.

[grisell]

Welcome to the forum by the way.

The odor is most certainly not from ammonia, but from organic amines, primarily monomethylamine and trimethylamine, which are natural decomposition products from choline and carnotine. Choline and carnotine are both essential for cell metabolism in all living animals and therefore very abundant in meat. 100% natural, that is.

[wheels]

I have my first batch of fermented sausage hanging to dry. Around day 6 or so the box has a strong odor of ammonia. Any ideas why or is it a bad sign?

Hi and welcome,

You will find quite a debate about this subject here:

http://forum.sausagemaking.org/viewtopic.php?t=5947


..and quite a full explanation within the thread, from an acknowledged authority on air dried products here:

http://forum.sausagemaking.org/viewtopi ... acus#50831

I hope this helps.

Phil

[DZimmerman]

Thanks for the info guys! I found my new home for info