What does one do with saucisson sec? Slice it thin. Wine. Some cheese, perhaps. Rustic bread. Fresh fruits and veg. Olives. Some fresh air and some sun, maybe. Can’t wait.
A quick update at the two-week mark. On day one, it looked like, well…like fresh sausage. Surprise, surprise. But today it’s already looking the the part! This is day 14 of roughly 18-20 days of dry cure process. We had a cold spell in there, which dropped the humidity far below the 60-70% I was hoping for into the 40%s. Not ideal, so we’ll see how that impacts things. But so far it looks, smells, and feels like something I’m going to be pretty jazzed about – which is a big relief.