Finally. After screwing it up, then waiting more than a year to give it another go, I’ve got it. Yes, I walked around my kitchen with my arms up in the air declaring to all my victory. See, I love this stuff. Deeply. Not only that, my otherwise vegetarian daughters love this stuff. And bacon.
I wrote about the making of it here. What I knew but had been too busy to concern myself with was that the small hog-middle sized ones dry quickly and I would be rich in saucisson sec sooner than expected. Only by happening down there to show a friend my setup did we realize that they were getting close to ready – the odd one being ready to go.
Why’d it work this time? Imo, two factors, both important: 1] Humidity was roughly 60% with a temp between 9-11C in my cellar and 2] I used Instacure #2, which I should have used the first time [used pink salt, the #1 version], but you can’t buy it where I live, so I had to order some online from the US.
Just when I thought my food-life couldn’t get any richer.