Homemade Sausage Making

Hi Folks

I had a Copa which after 4 weeks in the fridge bag was hung on the 17-04-16 just as our spring started to show its self.

I watched the temps rise to over the 15 deg after a couple of weeks and just though I would leave it to see what happens. Its now 8 weeks and the max temp has been 23 deg C and would say it been at 20 deg most days. At night it would have been much cooler, possibly under 10 degC.

Any how here it is, loosing near 50% in weight and looks ok, but apart form the possibility of case hardening and it taising a bit naf due to the speed of drying. Will it be ok to try?... or does the fact its been drying in high temps make it bad to eat? It looks and smells ok, nothing running.

I wouldn't have any problem trying it.

Do the smell test and you should know whether it's good. And what do you mean first 4 weeks in a "fridge bag"? Are you referring to drying in a umai bag or curing in a plastic one?

redzed wrote:Do the smell test and you should know whether it's good. And what do you mean first 4 weeks in a "fridge bag"? Are you referring to drying in a umai bag or curing in a plastic one?

Curing in the bag for 4 weeks

Umai bag?

No, plastic