Saucisson sec

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Gintaras
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Saucisson sec

Post by Gintaras » Thu Nov 03, 2022 21:45

Hi guys.
Can someone give an advice on curing Saucisson Sec?
I've used TSPX culture, dextrose, sugar, cure 2. Have reached 5.0 ph after day and a half approximately. After about four days the sausages surface had a sticky layer and some mould. The mould was more like a hairy white ball. The sausage smell was sweet but not like rotten product it have a smell more likely similar to cheese. I wiped sticky surface of. The sausage becomes a bit sticky again.
All I have described, is that a normal process? What is that sticky stuff? After a week I have no any white dry mould appearance (don't know what to wait for anyway).The average humidity is 80-85%. Temp between 12 and 13 Celsius.
Thank you.
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redzed
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Re: Saucisson sec

Post by redzed » Thu Nov 24, 2022 02:12

Lower the humidity and make sure there is air movent in the chamber. Are you running a frost free unit?
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