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.
ninocala61
Registered Member
 
Posts: 16
Joined: Sat Feb 15, 2014 8:14 pm

Return to Sausage Making Techniques

Who is online

Users browsing this forum: No registered users and 10 guests