Drying sausage, according to the provided reference, involves a specific two-stage process combining controlled temperature and humidity for both initial drying and subsequent curing.
The Drying Process: A Two-Stage Approach
Successfully drying sausage requires more than just hanging it up. Precise control over environmental conditions is key to developing flavor and ensuring safety. The method outlined involves distinct phases for initial moisture reduction and longer-term curing.
Stage 1: Initial Drying Room Conditions
The first step focuses on placing the sausage in an environment designed for initial drying.
- Duration: 48 hours
- Temperature: Approximately 60 degrees F (around 15.5°C)
- Relative Humidity: 65-70%
During this period, the controlled temperature and humidity allow for gradual moisture loss from the sausage.
Stage 2: Curing and Aging
After the initial drying period, the sausage is moved to a different environment for a longer curing and aging process.
- Duration: 20 days
- Temperature: 38-40 degrees F (3.3°C - 4.4°C)
- Relative Humidity: 60-70%
This cooler temperature and controlled humidity environment allows the sausage to cure properly, developing its final texture and flavor profile over the 20-day period before it is ready for use.
Summary Table: Drying and Curing Conditions
| Stage | Duration | Temperature | Relative Humidity | Location |
|---|---|---|---|---|
| Initial Drying | 48 hours | ~60°F (~15.5°C) | 65-70% | Drying Room |
| Curing/Aging | 20 days | 38-40°F (3.3-4.4°C) | 60-70% | Cooler/Storage |
Following these specific steps ensures the sausage dries and cures according to the method described, preparing it for consumption after the full 20-day curing period.
