Air drying after smoking

Discussion in 'Sausage' started by john128, Sep 16, 2013.

  1. Hi All
    I have just made some fast fermented pepperoni from Stanley Marianski's book. Used cure #1, but omitted the starter culture as I didn't have any.
    I fermented at 100f for 16 hours and then raised smoker temp to 150f gradually until IT hit 145f.
    Stanley says that for a drier sausage to air dry for 2 days at 70-60f at 65% humidity and I am currently doing this.
    It seems a bit weird for me to have cooked meat airing for 2 days. Does anyone have experience with this process? Is it safe?
    Thanks, John
  2. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Hey John,  I think you need to be using cure #2 or the starter culture for fermenting if I'm not correct....... Fermenting sausage does not require cooking..........What you have is a cured sausage. I would shoot NEPAS a pm.. He is experienced in this field. I am not sure if its safe what you are doing. you should have taken the cured sausage it to 152

    Last edited: Sep 17, 2013
  3. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member


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