sausage instructions
Thanks for all the great food at the class today. For those who took sausages home, here is a summary of what to do.
The skinny ones (Charcuterie book Tuscan Salami) these are fast-fermenting and should be held at 85-95 degrees (90% humidity) for 2 days. This can be accomplished in a cooler with a bowl of hot water in a warm place or under a light bulb, etc. After 2 days transfer to your dry-curing chamber where you want to hold a temperature of about 55 degrees and ramp down the humidity from 85% down to 55% over a few weeks. These should be ready to start sampling in 3-4 weeks. The fat ones (Bertolli's Genoa Salame) These are slow fermenting and should be held at 65 degrees (90% humidity) for one week. After the week they should be transferred to the curing chamber where you will want to maintain 55 degrees ramping down from 85% to 55% humidity over a month or two. After a week or two in the curing chamber, take the mold culture I gave you out of the freezer, rehydrate it and paint, or mist the surfaces of the sausages. These big sausages will be ready to sample in 2-3 months. Don't worry about following these instructions exactly, but please do keep records of what you do. Cheers, Peter
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