Homemade Sausage Making

I made some dried italian sausage. The casings were quite small. I kept the humidity at 75% and they are down to 48% weight loss in 3 weeks. They look and taste great, but What is the time that you usually want the cure #2 to dissipate? I thought I remember reading about this. Is it safe to vacuum pack them. Suggestions?

Lou-
I wouldn't worry about it, next time anything that will be done in 4-6 weeks just use #1

I did not know that. Most of the soppressata is usually done in 4 week or so, so you`re suggesting cure #1? What is the downside to using #1?

For something done that Fast, none. You really only need the added protection of the nitrate to nitrite breakdown on sausages that still linger in the danger zone of bacterial growth. Aw is the major factor in the long haul after the initial protection of salt and nitrite followed by a ph of 5.2 or below. Many traditional sausages never make it below 5.3 so nitrate is used until a safe Aw is reached.

Better explained here: https://www.meatsandsausages.com/sausag ... ty-hurdles

Good to know. Thank You Bob.

DAM! BobK, you have to rename yourself the "professor" LOL
I mean how do you remember all this Stuff????????
What are you a walking piece of prosciutto of the finest kind?