Test after 14 days of drying

[vcsausage]

I cut a piece of sausage that has been drying for 14 days (40"F / 70 humidity) and there is an odd smell. The outside is harder as expected and the inside is still quite soft. The outside colour looks great. Is the smell normal?

Concerned - first time maker.

[NCPaul]

Welcome to the forum. That's not enough info for me to offer an opinion. Does the smell seem rancid? Meat that has turned? Faint amine or ammonia? What recipe were you using? Mold culture? It's normal to be concerned.

[vcsausage]

Used lean pork, salt, pepper, red pepper, fennel.

Cut 5 pieces from the same batch:
3 meat still red and rancet smell (that disappeard after 1 hour) and
2 brown inside - no smell.

No signs of mold at all.

[NCPaul]

Did you use any Cure # 2? Did you use a bacterial culture? How much salt did you use?

[amedeo]

presumo che abbia avuto troppo calore nel primo periodo di stagionatura.se la temperatura era troppo alta o era posto in locale troppo ventilato la parte esterna si aciuga troppo impedendo la fuoriuscita dell umidità al centro

[An approximate translation: "I guess it had too much heat in the first period of maturation. if the temperature was too high or was placed in a location too ventilated, the outer part is too dry, preventing the escape of moisture at the center." - vagreys]

[vagreys]

Amedeo, benvenuto a sausagemaking.org! Si prega di provare a tradurre i tuoi post in inglese prima di postare. Grazie per le vostre suggerimenti.

[Amedeo, welcome to sausagemaking.org! Please try to translate your posts to English before posting. Thank you for your suggestions.]

[amedeo]

I apologize. I am Italian and from 1976 are in the work of the flesh and my specialization in the production of cured meats. and as they are always looking for new experiences have allowed me to go into your forum although I have not mastered the English language so that the problems that you may have are universal.