Homemade Sausage Making

Hi All, First time poster and first attempt at dry curing.
I have a 80/20 pork mix.
The environment is set to 13+- 2 but never went to 14. Humidity is set to 70% +-10% but never went to 60%.
These were stuffed 18 days ago into 50cm hog castings.
Today they looks as expected and feel soft although much more firm then when stuffed. They all feel even.

My query is that they have reach a loss of 32% in weight after only 18 day.
Would this be ok to eat or should I wait.

Appreciate all help from all the experience out there.
Thanks all.

Melbourne wrote: ↑

Sun Jul 05, 2020 02:59

The environment is set to 13+- 2 but never went to 14. Humidity is set to 70% +-10% but never went to 60%.
These were stuffed 18 days ago into 50cm hog castings.
Today they looks as expected and feel soft although much more firm then when stuffed. They all feel even.

My query is that they have reach a loss of 32% in weight after only 18 day.
Would this be ok to eat or should I wait.

I would wait until at least 40% weight loss - usually I aim for 45%. Depending on the exact recipe they might have a low enough water activity at 32% loss to be safe - but there is a danger that some parts have dried more than others.

The amount of weight loss sounds a little fast - but not much. However I try to keep humidity at over 75% all the time - you might be drying a bit fast when its in mid 60's.

If you cut into one and see a dark, dry rim on the outside and a soft mushy interior it points to drying too fast.

Thanks redial,
I will adjust humidity and cut one open later.

Thanks for the advice.