I made some Kabanosy the other day according to the recipe in Marianski's book "home production of quality meat and sausages"
I used the same spices as in the recipe as it was the first time to make these (to me it sounded lightly spiced)
The sausages were left overnight in the fridge, then "dried" with a fan for about an hour before hanging them in my smoker.
I smoked them with the proQ CSG for 2 hours as this set up gives quite a light smoke. The temperature inside the smoker was about 32 oC.
I then baked them in a low oven till the internal meat temperature got to 69 oC. Then dunked them in ice water, dried them off and once cool enough I put them in the fridge.
They have been in the fridge for 3 days now and they are still very soft. They don't look like they are drying out.
Does this normally take this long? Or Am I just impatient?
Also I don't like my fridge very much, it is an old coca cola display fridge and I got the idea that the humidity is very high inside (I don't have a RH meter to check).
I have been thinking of taking them out of the fridge and to put them in front of a fan for a day or so (this would be at room temperature, which is about 30 oC here). Is this a good or a bad idea?
Any advice?