Drying fast fermented sausages?

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Bob K
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Re: Drying fast fermented sausages?

Post by Bob K » Mon Aug 12, 2019 00:39

Agoracritus wrote:
Mon Aug 12, 2019 00:08
Lesson learned. I’m glad I just spent the extra $$$ on a much more accurate and reliable hygrometer. (Especially with limited experience gauging the various stages of optimal dry curing)
Regardless of cost they should all be calibrated on a regulator basis
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Re: Drying fast fermented sausages?

Post by Agoracritus » Mon Aug 12, 2019 02:10

Bob K wrote:
Mon Aug 12, 2019 00:39

Regardless of cost they should all be calibrated on a regulator basis
I should probably specify that I’ve spent $$, (not $$$), on hygrometers.

I don’t currently own a hygrometer that can be adjusted for calibration.

I’ve looked into meters that can be calibrated, and various methods for calibrating them, but I can’t for the life of me, actually figure out which one(s) are the most reliable, at any price.

Cigar Oasis Caliber IV Digital Hygrometer by Western Humidor?
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Re: Drying fast fermented sausages?

Post by Bob K » Tue Aug 13, 2019 13:22

Even if you cant calibrate yours you would at least know the offset and just adjust the difference.
The caliber works great and can be adjusted +- 10 degrees, mine lasted around 3 years. Analogs are a bit slower to respond to changes but in my experience they last longer and require less adjustment, I use both types.
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Re: Drying fast fermented sausages?

Post by Agoracritus » Thu Aug 15, 2019 23:39

THEY’RE DONE!!! 😃

At just about 3-1/2 weeks, the sausages (basic versions of Landjaegers) have all lost between 41-43% weight (with just a few stragglers left in the curing chamber for a few more days).

I vacuum sealed them in bundles to “equalize” in a mini-fridge, for a couple weeks before I finish portioning them to share at an upcoming family reunion.

I’ve already been able to share several samples with friends and family over the last few days, (to taste test/critique) and based on their reviews, they’re sure to be a hit!
(Unfortunately, due to a somewhat rare medical condition, I occasionally lose my sense of taste for a few weeks out of the year, and right now everything tastes a bit like an old penny 🥴. Luckily, I have some reliable tasters and who’ve all objectively assured me that this latest batch of cured sausages is delicious, and one of my best so far. 🤞)

Thanks again, to everyone responsible for, and who contribute to this amazing forum and website!!!

Here’s some final pictures to go with my experimental project finale:

#1 is a final shot of all the sausages hanging in the curing chamber.
#2 is some random trimmed ends (100% pork), in the sunlight (for a better color check).
#3 is a visual comparison between the 70/30 Pork/beef (upper part of the pic) and 4
different cross section (slices) of the all-pork batch (below).
[the jury is still out, as to which is “better”, but the visual difference is fairly clear. The most obvious difference is the overall fat content. I probably should’ve added a bit more fat to the 70/30 batch, for a better comparison, but I’ll save that for another experiment...)
#4 is just a pic of the “treasure chest” (before it gets looted 😉)
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Re: Drying fast fermented sausages?

Post by Butterbean » Fri Aug 16, 2019 22:52

Looks great. Glad they turned out well. Odd about your loss of taste. Any medical term for that phenomena? Just curious.
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Re: Drying fast fermented sausages?

Post by Agoracritus » Tue Aug 20, 2019 01:48

Butterbean wrote:
Fri Aug 16, 2019 22:52
Looks great. Glad they turned out well. Odd about your loss of taste. Any medical term for that phenomena? Just curious.
Thanks BB,

Dysgeusia (or Paraguesia) is the medical term for the particular symptom (altered or loss of the sense of taste), that can be caused by many different medical conditions and a wide range of persistence or severity.

Fortunately, in my case it isn’t that persistent and the underlying medical conditions are all generally related to a weak and somewhat defective digestive system (discovered/diagnosed and corrected about 20 years ago, when I was literally dying from malnutrition) and that require quite a bit of dietary restrictions and regulating, but are basically manageable and not life threatening.

Sometimes I start to feel sorry for myself whenever it seems like I’m a freak, especially when I have to turn down so many delicious offerings at food-based gatherings (like birthdays, buffets, potlatches, restaurants, barbecues and family get togethers, etc) but then I just have to remind myself that there are still infinite other things to enjoy in life, like charcuterie. Savoring gourmet meats and cheeses have always been among my favorite indulgences, and are basically unlimited, even within my restricted diet. Can’t complain about that!
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Re: Drying fast fermented sausages?

Post by Agoracritus » Tue Aug 20, 2019 02:17

And thanks Bob K, (et al)
For all of your helpful tips and specific advice.
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Re: Drying fast fermented sausages?

Post by LOUSANTELLO » Sat Aug 31, 2019 12:37

There is a very easy way to calibrate your humidity controller without a hygrometer. Search online for the salt/ziplock bag method for calibration. Mine was off over 15% and the offset wouldn’t let me adjust for that amount, so I confirmed that I needed a new sensor.
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