Drying Question

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Loco
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Drying Question

Post by Loco » Thu Nov 05, 2020 14:39

I am using my drying cabinet right now for a dry aged prime rib for Christmas, I would also like to start some sausage my question is the roast needs to be at 36-40 F and 85% humidity, Can I dry the sausage at that low of a temperature? will it take a lot longer? will it ruin the sausage?
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redzed
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Re: Drying Question

Post by redzed » Thu Nov 05, 2020 18:25

You can certainly dry sausage at that temperature. In fact many dry their sausages in a walk-in cooler that runs at no higher that 36. You have to keep in mind that the end result will be different than if you dried in the 50-58 range, because there will be very little activity on the part of the Staph bacteria that impart that familiar funky cheesy flavour and aroma. Your flavour will reflect only the seasonings you applied. But you can still make a decent tasting product and not have a spoilage problem. And I would recommend that you dry the beef at 36, and by no means go over 38. Are you using an umai bag on the beef? Does it have a good fat cover?
Loco
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Re: Drying Question

Post by Loco » Thu Nov 05, 2020 21:47

Thank you for the information, I will Keep temp down
No umami bag, but a big fat layer.
Loco
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