Hi Marc,
Thank you forthe information and tips. Sorry to read your attempts did not work out so fare, but it’s never too late to give it another try. In deed drying sausage is a delicateprocess requiring stabile temperature and humidity for a long duration.
For propper cooling I recentely looking in to get a separate Cooling Unit.
Downturn is,they only go from 2° C to 10° C, Sausage needs around 16° C, may I can find a workaroundvia the ventilation; I have to contact the manufacturer directly. But I willget one anyway as it appears to be perfect for dry aged meat.
But not onlya constant temperature and humidity is decisive. Additives must be applied toreach a decent result in good quality. In History, way back, post ancient romanarea, Saltpeter was used in meat preservation, today its likely sodium nitrite,commonly available as a premix (Pökelsalz0,3%-0,5%) in connection with citric acid (active substance, ascorbic acid=Vitamin C). Another interesting alternativeand most commonly used as additive for sausage drying is the macrobiotic Lactobacilluscurvatus, a lactic bacteria and a so called Starter culture. Both, the one orthe other is fundamentally necessarily for successful dry aging sausage.
I recentlycame across an excellent documentation subjecting Meat fermentation. It’s inGerman only Fleischfermentation pdf.
I would give it another try, I’m certain this time you will be more successful with it.It always will be much of an experiment, for me just, but I’m certain it willwork out alright.
This documentationis in English and provides a whole barrage of interesting details on Sausage-Fermentation.
Hi Manfred
After 2 Trials and faliures with dried saussige I can give you some tipps on the way so you don't have to expreience the same as I did.
- First of all make sure the saussage is propperly stuffed and absolutely no air is in there. If there is an airpocket it will rott from the inside and it will be terrible!
- Second, make sure your drying room is not too try. I tried drying in my wine cellar (16° / 50% humidity) an this was way to dry. This will cause the saussage to dry out to fast on the outside and therefore the saussage can not dry through totally (trockenrand). Your saussages need at least 70%-80% to become the way you know them.
Good Luck!
I certainlywill @Pepijn, also some smoked sausageis on the line, just waiting on the smoke chamber, should arrive by nextweek. I'm looking, between other recipes quite strongely into air dried suausage. I will let my self surprise me!
Time to getserious on Sausage making.
