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Hello

New to forum and hobby . I was trying to find the ideal temp and hum. for Italian air dried pork sausage any directions would be helpful.

thanks
lou

I find that keeping the temp at the lower end of the recommended 10 - 15°C temperature band, around 10 -12°C best. As to humidity, I like to start high and gradually reduce it.

Welcome to the forum; I hope this helps.

Phil

Thanks Wheels for the quick reply ,the other problem is no matter how tight I stuff the casing it seem to shrink and produces a hollow center.

Hollow center typically means the humidity was too low. The outside dried and got hard and as it continued to lose moisture and shrink (which is normal) that part stayed in place so the inside stuck to it and created a hollow spot. If the humidity is higher it dries slower and shrinks uniformly.
As Wheels said, start with the humidity high from fermentation (92%) and slowly decrease it. If you've got a controlled drying chamber only drop 1% per day max.

Welcome to the forum. A good fermentation will also help with uniform moisture loss.

thanks guys !!