Homemade Sausage Making

hi again have made some sopressa in 75mm fib casing they are now 15 days in they are drying on the ends but not the middle is this normal last time i used 50mm and they seemed to dry evenly ?

Did you press them? That seems to help a lot. My soppressata in beef middles took 6-8 weeks. Don't rush it. The soppressa I made were in 5" beef bungs. I let them go almost 3 months. They could've gone even longer. Even the Italian sausage I made in 38-42mm non-pressed took over 4 weeks.

75mm is a wider casings and it will take longer to dry and mature. And after only 14 days there is no need to for concern. Keep your humidity at 80% for the next couple of weeks and don't let it drop below 75% after that. What's them in your chamber?

ok will keep a eye on them no i did not press them

northener wrote:ok will keep a eye on them no i did not press them

OOPS! I meant to ask what the temp is in your chamber?

they are at 8c cant get any more humidity then 65 in my wine fridge dont let the 65% worry you have never had any trouble before just look a bit different from the last couple of lots will put it down to the bigger casing might go back to what i know works will wait a couple of weeks and let u know thks

I would definitely make an effort to raise the RH in your wine fridge. Try placing a pan of salted water in it. If closed, that would raise the RH to 75%. Ideally, if we had the right apparatus, we would measure the Water activity (or aw), and then set the RH level in the chamber to 10 points below that. So, for example, the starting aw of meat is usually .99. We would set the humidistat at 89%, and lower it accordingly until the meat reaches the safe level of less than .86 aw. I know that you have been successful until now, but if the RH in your chamber is really 65%, you will get case hardening. I suspect it's probably higher than that, because based on my experience, and and that of others, the humidity in the chamber is usually high during the early stages, just from the moisture in the sausages. My humidifier normally does not cut in until two or three weeks after I load new product into the chamber.[/b]

thks put the water in rh came up a bit been away

hi again with the cold smoking can i do it at the end of drying thks

You can cold smoke at any time during the drying process.

Is there any reason/advantage to cold smoke part way through or at the end? From my understanding smoking at the front end right after fermentation prevents the growth of bad bacteria eliminating the need for surface mold?

For fermented and dried sausage smoking, cold smoking usually done during or right after fermentation, is mainly for flavour and to inhibit or eliminate mold growth.

hi soppressa ready used raps bio start 50 used twice the hot stuff in the recipe and am very pleased with this lot go great with a cold beer have tryed to upload a photo got them in photo shack but can not get them to go on the post can you help thks

To post photos you will need to upload to Photo Bucket or a similar service.

http://www.wedlinydomowe.pl/en/viewtopic.php?t=5324