Hello, I don't think I quite got the smell out of the old fridge I have converted into a ferment/cure chamber. It was out in the shop, I gave it a clean with bleach, but had no time to air it out or stuff it with newspapers to get the funk smell out.
That is if the smell is even from the fridge and not the sausages themselves. The fridge was at 20°C and 88% humidity for 3/4 days for the fermentation then dropped to 14°C and 75% humidity.
I have someone at home watching the sausages as I am out at work but getting reports they still smell like socks on day 8. The bleach smell also hung around for first 2 days.
Question is - are the sausages ruined already? Is it safe to move the sausages out put them somewhere as I get the smell out of the fridge when I'm back home in 9 days? This can't be a normal smell.
Thanks guys