Darker - Similar Seasonings
Posted: Sat Sep 10, 2022 19:37
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 being a little too much, but overall I’ve been quite successful.
I’ve tried posting pictures, but thus far I’ve been unsuccessful.
Thank you for any help!
Any ideas? I’m still working out some issues with fridge and air flow being a little too much, but overall I’ve been quite successful.
I’ve tried posting pictures, but thus far I’ve been unsuccessful.
Thank you for any help!