Sausages actually dry a bit quicker at slightly elevated temperatures but to prevent bacterial growth, drying must be done at lower temps usually between 53°; F. and 59°; F. The rate of the drying is never constant during the process but is fastest as fermentation begins because there is so much moisture to alleviate. Later on, it slows down to a point where the air is barely moving at all. To start out, the speed should be about 2.2 miles per hour or about a meter per second. Our ultimate goal would be to consistently remove the same amount of moisture being evaporated from the sausages. In reality, this will not happen. But we can come close!
The location of the fan is totally up to you. Use your best judgment. I`ve seen both inside and outside. I chose inside myself just because I can easily restrict the "egress" using a swiveling metal disk to block the vent in varying degrees while still being able to circulate the air inside somewhat. However, we must remember that initially, we need to vent out much of the evaporated moisture so it does not collect on the casings, in which case they will develop slime. If that happens, nasty strange molds may develop. If the sausages are wet during fermentation, the humidity must be lowered.
You wrote:
quote:
Some fresh air is not only good, it`s vital. No, don`t plug the hole. Make it "variable" by restricting the egress as described above. You need it to vent out moisture into the atmosphere. Now let me ask you a question. How would you remedy the "ingress" of air if it were at the same humidity as the egress? I live in an area so dry that we never have to consider such a thing. But I know what elevated humidity feels like. I traveled east once in an air-conditioned car to see the Royals play. It was great until I stepped out. I thought I was going to die! I took a shower and still couldn`t get dry. I couldn`t wait to get back to my high mountain desert where it is so dry that the bushes follow the dogs around!Should I re-do the back to eliminate the opening and install the fan inside the chamber? My first thought was fresh air circulation would be good.
Hi Ross,
You wrote:
Ross, that`s a great question. It is absolutely NOT written that each sausage must be full length. The drying rate depends upon the diameter of the sausage. Make them any length you desire. It is nice, however, to have them fairly similar so they will finish about the same time. If you need to have some ready at different stages of completion, start a new batch.My casings are somewhat smaller at 2.4 inches. Where is it written that each sausage must be a single full length. Is it permitted to tie the casing in the middle so that with the six expected full casings I will get 12 pieces? I see in the stores many times 6, 8, 12 and perhaps 15 inch cased products.
This would be a good time to introduce some observations made by our friend Stan Marianski. On page 104 of his book, "The Art Of Making Fermented Sausages", Stan lists several interesting facts:
1. The length of the sausage has no influene on drying time.
2. Sausages should be dried at a rate not higher than the moisture losing ability of the sausage.
3. Traditionally made sausage have pH of about 5.3 and Aw about 0.88 at the end of the drying process.
4. The drying chamber should not be overloaded as a uniform air draft is needed for proper drying and mold prevention.
5. The higher the air speed, the faster the drying.
6. Larger pores in certain type casings facilitate faster drying
7. The more fat there is in a sausage, the faster it will dry.
8. The larger the meat particle size, the faster it will dry.
9. The larger the diameter of a sausage, the slower it will dry.
10. A fully loaded chamber will dry slower as air movement is restricted.
11. Molds will develop more quickly if there is no air draft at all.
12. Excessive drying hardens the surface and closes the casing pores.
13. If the casing becomes greasy, wipe it off with a warm cloth, otherwise it may inhibit drying.
OK sausage wranglers. Let`s hear from you. Get a discussion going with plenty of questions. That`s how we`re going to iron out problems and learn during the process.
Best Wishes,
Chuckwagon