Sorry for the late reply, but I wanted to follow up and thank you guys for the suggestions. I waited another week for it to dry to 40+% and the texture has changed quite a bit in a good way! I've been sharing it with friends and I don't think they're used to the funky flavors either. But, I've had i...

Got it. I'll run it through the smaller plate next time. I was sort of loathe to do it since I used a manual grinder and my arm was really sore after the initial grind. Lesson learned for next time! For this batch, would you just recommend letting it dry longer (up to/past 40%?), maybe cutting reall...

It's a #10 grinder and I used the larger plate of the two it came with, which I believe is 1/2".

I don't think I've ever had slow fermented sausage before, so I really don't have a point of reference on the taste. It was very salty and and had like a cheese rind flavor. Definitely not what I was expecting. The texture threw me off, so I spit it out before I could really consider the taste much....

Hi guys, This is my first batch of dried sausage, so I'm really not sure if this is what it's supposed to look like or if I missed something somewhere. I followed the Spanish Fuet Recipe from Marianski: Pork 100.000% Salt 2.800% Cure #2 0.240% Dextrose 0.300% Pepper 0.300% Paprika 0.400% Garlic 0.40...