This was my third batch of air dried italian sausage and I was expecting a super sausage but it did not turn out that way for sure.
First .....it did not produce any mold white or other wise although I did not include it in the ingredients.
Second ..I let it hang in a room that was about 68-73 degrees with a 40-50 % humidity for 5-6 days
then when nothing happened i refrigerated it at 40* with 60%+ humidity for 3 weeks
And finally third....after 4 weeks it came out very soft it seperated when you cut it
The recipe was pork shoulder salt some B pepper smoked paprika and red wine.
thank U
Louie
PS. I am from U S if it matters