It’s been 3 weeks since I put up this batch, and the thinnest of them are just starting to become ready to go. The thicker ones – the game ones being especially thick, won’t be ready for another week or two at least.
My first successful batch is all but a memory, now long gone. It was lovely. This second batch was about twice as large. I’m making another today – pork from two local farms. I’m trying to have the resolve to put up a batch once per month – enough to have a continuous stock. Not too difficult to have the resolve when the product’s so dreamy.
For the geeks. Modified my drying setup. You can see the dowels the small sausages are on – 3 rows 48″ long. I can make links the length of a half sheet pan, and make two per string – my solution to the links not touching each other. Then there are two dowels running perpendicular across the end of the room, also 48″ long. It multiplied my hanging capacity by about 500%. Still have some tweaking to do for ease of use, and may increase my capacity further down the road, but for now I’m thoroughly pleased. 5C 63% humidity. I’m still shocked that at this time of year I actually have to tone down the humidity in the space – it easily can climb into the 70′s if I allow the salt water wicking from a pail to pool on the floor. The rest of the house is sub 20% humidity. I’m likely going to have to knock it sub 60% RH before loading the space with all those jowls and new batches of saucisson sec, which will bolster it upward.