I tried dried chopped dried apple rings in a fuet once. It was not a pretty sausage and had a strange taste. No one would eat it. Thank god I only made one as the rest of the non-apple fuet was excellent. However, I’ve added dried apple to fresh sausage and I really like that. Interesting! Thank you

Won't hurt to try, but keep in mind that the fruit will dry at a different rate than the sausage. I would do a test batch in in narrower casings, like a 40mm hog, and see what they look like after a 30-35% weight drop. If the fruit is dried before mixed, would the fruit absorb enough water to have ...

Good evening,
Adding Dried Pear and / or Apple to a dried Sausage. Possible? Hurdles to overcome?

Thank you!
Nick

Hello all, I’ve made 4 small batches of small 35-38mm casing dry sausages. All have similar seasonings. What I’ve noticed is after 1 week drying, 3 appear to be darker, while the 4th (Saucisson sec au Beaufort) appears to be pink. Any ideas? I’m still working out some issues with fridge and air flow...

Thank you all. A co-worker of mine, from Mexico made me a traditional “chorizo and eggs” dish with the sausage. It was unbelievable. Much better used as a ingredient versus a stand alone side as Redzed mentioned.
Thank you all,
Nick

Hello all, I made Chorizo Verde this evening after work and unfortunately quite disappointed with how it turned out. I’m not 100% sure if I made a mistake, failed to follow the recipe properly, or possibly the sausage turned out exactly how it was supposed to and I am not a fan of the texture. This ...

Very nice sir

That would be fantastic redzed. I would love to review your results!

Redzed,
The addition of sugar in this recipe, is it merely for flavor? Without the elevated temperatures to ferment I would have to assume there is very little to no fermentation going on.

Thanks bob, they are actually quite dry by the 3-4 week mark, but I prefer them pretty hard, so keep them in for an additional few weeks. I usually let them fly until week 6 ish with no past issues. Suprised by the flavor at 3-4 weeks!

Recently cut into a dry sausage I have hanging a little pre-maturely, but wanted to try. . Still soft, it`s at just over 3 weeks 4 days in to the drying. We make same exact recipe with less salt and cure #1 we use as a "boiling sausage". It`s a tried and true recipe we have made for many years. I`ve...

Sour? Or chemical like ammonia? The ammonia smell is quite common and lasts a few weeks if mold is present.

Thank you bob for the response. 👍🏻

I don`t think the learning curve ever ends. I have been drying sausages for a few years. Have never dealt with this specific issue until I built my most current dry chamber. My others did not seem to have this problem although this fridge is ALOT bigger then my past chambers

Your dried sausages look 👍🏻. I`m not too worried about the humidity difference as neither high or low number is out of my "acceptable" range. But I would love to tighten those numbers up and allow the most upper and most lower sausages to dry at a more equal rate