DRY SAUSAGE TASTING TIME

Tips and tecniques on dryng drying, curing etc.

DRY SAUSAGE TASTING TIME

Postby ninocala61 » Sat Mar 15, 2014 11:51 pm

Hi all, I am new at this. The dry sausage has nice powdery mold and lost approx. 30% of weight. It is drying at 55 degrees and 70% humidity. Almost there, but wanted to know if there is a way to know if okay to eat. Waiting to dry to 35%-40% weight loss. Is there something to look for before or after slicing.
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