Sorry, I took a long time in answering, I was out of town for a few days. I did read both recommended threads, which reassured me, specially since I also used collagen casing. To answer your question, the recipe calls for 100g of paprika, 10g dextrose, 10g sugar for 5kg of meat. I used the recommend...

Thanks to you as well for the welcome Igor And one more point in favor of vinegar ! So I wiped the sausages with pure vinegar last night and it worked quite well to remove the mold. While I had them out of the chamber, I took some weight measurement and found out they had lost roughly 1/3 of their i...

Thanks for the welcome Jeff

Makes sense, lowered effectiveness would definitely be a good reason to use something else.

When using vinegar, will I need to reapply it regularely or is this usually a lasting solution ?

Thanks

Eric

Hello everyone, this my first post. I am a complete newbie at fermented sausages and my very first attempt is a few chorizo sausages now drying in a fridge I converted. I followed Mr. Marianski's recipe and recommendations from "the art of fermented sausages" and things appear to be going as expecte...