You may of seen my other post last month where I butchered my first batch of Cacciatore. Well I made major adjustments to my curing chamber and gave it another whirl. WAY BETTER!
The recipe I used called for 80RH for drying, but going off advice from an expirenced sausage maker I bumped it down to a 70-75RH range
What should of taken 6-8 weeks to achive 30-35% loss, was acutally more like 40% in 3.5 weeks..
So Im done, but way early... Now What????????
I want to hand them out at the end of the month as xmas presents if they dont kill me or tast bad(which they dont-i sample)
Storage option.. The 3 main ideas I see are..
vac-pac - ok but lacks old world soul
lard - not attractive
wrapping in freezer paper - this seems like the best bet for me, but im slightly worried about more drying..
Thoughts?
Thanks - I own my success to these pages!