Drying Semi Dry Sausage Questions Help
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In preparation to make a large batch of semi air dried pork sausage I have a few questions. In the past I have made small batches with moderate success. Previous batches included Cure#1 but no starter culture. After stuffing the sausage in natural hog casings, I hung it in the basement for 24 hours. Afterwards I hung it in a vertical smoker and gradually heated it without smoke (total time 5 hours, smoker temperature maintained at 95-110 F for 2.5 hours, then gradually increased to 145 F) until the internal sausage temperature reached 130 F. Afterwards I cooled it in ice water for 30 minutes and then hung to dry for another 5 days. Final weight loss was 28%.
In this large batch, I have decided to add Bactoferm F-RM-52 and dextrose at 0.8%. The plan is to hang the sausage in a controlled environment 68-78 F with 65-85% humidity for minimum 24hours or until the pH drops to less 5.0.
My question is do I need to raise the sausage temperature of this large batch to 130 F or can I just let it remain in the drying chamber up to 15 days or until it looses 18% of its weight? At the end of the process the sausage will be vacuum sealed and frozen. When ready the sausage will be cooked to internal temperature of 165 F. -
In preparation to make a large batch of semi air dried pork sausage I have a few questions. In the past I have made small batches with moderate success. Previous batches included Cure#1 but no starter culture. After stuffing the sausage in natural hog casings, I hung it in the basement for 24 hours. Afterwards I hung it in a vertical smoker and gradually heated it without smoke (total time 5 hours, smoker temperature maintained at 95-110 F for 2.5 hours, then gradually increased to 145 F) until the internal sausage temperature reached 130 F. Afterwards I cooled it in ice water for 30 minutes and then hung to dry for another 5 days. Final weight loss was 28%.
In this large batch, I have decided to add Bactoferm F-RM-52 and dextrose at 0.8%. The plan is to hang the sausage in a controlled environment 68-78 F with 65-85% humidity for minimum 24hours or until the pH drops to less 5.0.
My question is do I need to raise the sausage temperature of this large batch to 130 F or can I just let it remain in the drying chamber up to 15 days or until it looses 18% of its weight? At the end of the process the sausage will be vacuum sealed and frozen. When ready the sausage will be cooked to internal temperature of 165 F.Robin05 don’t go below 85% humidity during fermentation, try to stay at 90%. I have aged cooked and uncooked in my chamber, but once fermentation is complete the drying chamber needs to be 55-60f until either the amount of drying you desire is complete or 45-50% weight loss minimum if you want shelf stability.
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Robin05 i ferment at 90-95% and my dry chamber is 80% RH and 55f.
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Seedling mat in a cooler being controlled by and inkbird temp controller set 80f and the salami wrapped to maintain the humidity, works like a champ for fermenting.
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Robin05 don’t go below 85% humidity during fermentation, try to stay at 90%. I have aged cooked and uncooked in my chamber, but once fermentation is complete the drying chamber needs to be 55-60f until either the amount of drying you desire is complete or 45-50% weight loss minimum if you want shelf stability.
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M mrobisr referenced this topic on
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