What is the best temperature to dry sausage?
Likewise, how long does it take to dry cure sausage?
The Next 2 to 8 Weeks: Drying Your Sausage After about three days, the bacteria will have consumed all the sugar in the sausage and the acidity will be at a stable level. At this point, the sausage is ready to dry. The temperature should be dropped to about 55° F and humidity dropped to around 80 to 85%.
Subsequently, question is, can you dry sausage in a fridge? I mixed this all up well, stuff it into a clean stocking tied at both ends (I flatten it out for maximum air exposure) then store it in the fridge for approximately 4-5 days before freezing it. I keep it in the fridge to give it a chance to sort of dry out, after that it's ready to eat.
Similarly, what is the best temperature to cure meat?
The temperature range should be high enough for the meat to cure properly and dry, but low enough so bad bacteria and mold doesn't grow. Ideal temperatures are between 50-60F (10C-15C). Humidity is equally as important as temperature. The humidity of your hanging environment needs to be between 65% and 80%.
Why is my homemade sausage dry?
Mixing temperature: If the meat is too warm during mixing of the cure and starter culture, the particles can get “mashed”, fat can melt and coat the lean particles not allowing them to bind together properly. Causing a crumbly dry texture of the finished sausage. The meat should be close to frozen during stuffing.