<![CDATA[Drying Semi Dry Sausage Questions Help]]>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.

]]>https://waltonsdev.nodebb.com/topic/4948/drying-semi-dry-sausage-questions-helpRSS for NodeThu, 10 Sep 2026 20:56:33 GMTTue, 25 Jan 2022 17:55:33 GMT60<![CDATA[Reply to Drying Semi Dry Sausage Questions Help on Wed, 26 Jan 2022 15:40:19 GMT]]>mrobisr You are so on point!! Love my aging chamber. Can’t wait to move into the new house so I can restart making charcuterie and cheeses

]]>https://waltonsdev.nodebb.com/post/66581https://waltonsdev.nodebb.com/post/66581Wed, 26 Jan 2022 15:40:19 GMT<![CDATA[Reply to Drying Semi Dry Sausage Questions Help on Tue, 25 Jan 2022 23:47:20 GMT]]>Robin05 20220109_222728.jpg

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.

]]>https://waltonsdev.nodebb.com/post/66464https://waltonsdev.nodebb.com/post/66464Tue, 25 Jan 2022 23:47:20 GMT<![CDATA[Reply to Drying Semi Dry Sausage Questions Help on Tue, 25 Jan 2022 22:01:56 GMT]]>Excellent thanks

]]>https://waltonsdev.nodebb.com/post/66450https://waltonsdev.nodebb.com/post/66450Tue, 25 Jan 2022 22:01:56 GMT<![CDATA[Reply to Drying Semi Dry Sausage Questions Help on Tue, 25 Jan 2022 21:12:24 GMT]]>Robin05 i ferment at 90-95% and my dry chamber is 80% RH and 55f.

]]>https://waltonsdev.nodebb.com/post/66448https://waltonsdev.nodebb.com/post/66448Tue, 25 Jan 2022 21:12:24 GMT<![CDATA[Reply to Drying Semi Dry Sausage Questions Help on Tue, 25 Jan 2022 18:25:17 GMT]]>After fermentation do you also lower the humidity?

]]>https://waltonsdev.nodebb.com/post/66405https://waltonsdev.nodebb.com/post/66405Tue, 25 Jan 2022 18:25:17 GMT<![CDATA[Reply to Drying Semi Dry Sausage Questions Help on Tue, 25 Jan 2022 18:11:10 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/66402https://waltonsdev.nodebb.com/post/66402Tue, 25 Jan 2022 18:11:10 GMT