We got the band back together and pulled down a few sample sausages on Friday.
They don't seem raw at all, but they're still a little soft in the middle, so I think we're going to leave them hanging for a few more weeks and see if we can get a bit more uniform dryness throughout. This is "traditional," non-climate controlled curing, so it isn't going to be perfect.
They all taste pretty good, not surprisingly the retired chef has the best flavor balance in his spicing.
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