Hi all...I'm new to this group and have a question. I have been making cured sausages for a few years now and always have the same problem. Hollow centers. They kind of remind me of a geode but not as drastic. They taste great but could look better. I make about 50 lbs at a time and dry them in a freezer that I converted. The freezer can maintain constant temp and humidity. We dry @ 50 degrees F. and 50% humidity. The drying process takes about two months. I think they might be drying too fast? In the past I have increased the humidity to 70% but, the results look like a science project gone bad. Lots of mold (not all good). When I buy cured sausages they are always tight all the way through the sausage. I must be doing something wrong. Any info on this would be very helpful..
Thanks. G