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Hello,

I am new to making dried cured sausages but I am keen to get into it. I have a recipe in mind which uses a natural start which I believe is Bactoferm. I will be using prague powder for the salt. I have found an area of my house which is the conservatory and at the moment the temperature ranges between 48-68 fahrenheit. Its humidity ranges from between 55-60. Do these conditions look suitable for hanging sausages in for a period for 4-6 weeks or do I need to look elsewhere.

There are others with much more experience so I would suggest you wait for additional input. With that said temps should remain at or below 60F. In addition the humidity is on the lower side so if you were to try it I would suggest you only used small diameter casings. You still may have case hardening but the smaller the diameter the better the chance of success.