Tell me how I dried it in the apartment. With the help of hygrometer determined convenient drying zone, my corridor was a place of stable temperature and humidity, about 40% humidity and 26 C. heat. At first thought on the window ledge in the half-open window, but there is no stability of temperature and humidity. Also determined the humidity in the refrigerator, I have 70% and 5g, fridge simple not noufrost. So we combined a Night in the hallway hangs a day in the fridge is. Also do not forget about the temper, to do this a couple of times, ahead of the curve, for a few days will tie the sausage into a bag and leave in the fridge. Determined by touch, the type of hardening is going on top and inside is soft. Valim sausage to the loss of 40% of the weight. This applies to all dry-cured sausages, well, I've tried. Now show and tell about his pork uncooked. This time I decided to try with starting cultures. I liked the convenient and speeds up the process by about one quarter. Decided to start with the most simple test, namely Composition of pork meat - the breast, the ratio of meat – fat 50x50 Spices have a minimum of Spices for 1kg. 1. Salt nitrite - 20gr. 2. Starter culture of Assistant – 0.5 oz. 3. Cristallit – 5g. 4. Pepper – 3 g. 5. Allspice – 2G. Sheath of collagen, the first time I used it, liked it. Then post pictures of the process, to understand that the EEC is very simple. To begin with, take the pig, let's call it, for the correct ratio of meat – fat 50x50 then her in the freezer to freeze a bit that I was playing normally and the temperature of the meat during the entire work should not be above 10 degrees.

Pigs are not enough for this raw bacon finished off to the desired weight, it is a pity but nothing to do.

Now when the meat is ready, frozen, proceed to stuffing, don't do it through a meat grinder, do not! Take a normal small knife and cut it finely. Get not large portions of meat, cut into a bowl in her refrigerator, that would not heat the meat. Here's a fraction of the stuffing should be.

Well, the beef is ready, measure out on the scales of spices, starts breeding in not a lot of lukewarm water, see glass in the background. Get the mixer with the test bits and start kneading. First starts and crystallum interfere, and then everything else. Stir the mixture very carefully! Don't forget to monitor the temperature of the stuffing, if going for 10g then the bowl in the freezer and a smoke. Here everything is ready before mixing.

Here the beef is ready, thoroughly mix, but not broken! Fat should not move, watch that temperature! And again, Keep the TEMPERATURE!

Well, then with the help of grinder fills the loaves, I'm using a custom manual, not electric, very convenient manual feed rate adjusting and Forticom it than that costs. The process of packing fotkali. His hands were dirty but I think it should be clear how this process goes. Knit the sausage of conventional jute thread in any needlework shop. Well, all stuffed and tied up, left to weigh each loaf, to record the weight, this weight we will see how it dries. Well, hang it on the fermentation that starts start.

Well. The sausage weighed and suspended in the right place for fermentation.

Starts need 48 hours, two days for fermentation, it's been 48 hours, see how the color changed? That means everything is OK and you can proceed to the combination method of drying.

Here are the parameters of the environment at that time.

Remove the sausage and remove to a day in the fridge.

In the evening, before sleep and get the night post again, and such crap every day.

After 2 days, refrigerate packing and tying in bags, we temper do not allow so. And even though she's been in the fridge for 48 hours.

Then again at night in the hallway of her day in the fridge and so 5-7 days... Then again in the packages, but not for 48 hours but for 4 days! Then again kombinasi until tender. Look weight every time we need to ususal 40%. Here is the photo she has already lost 36%

Now I lost 40% so ready! You can eat and enjoy its sarovaram. I started 04 22 finished and 18 days. Break longer done. Here are some pictures of the result, the result came out delicious.

Here the structure was as close as could.

Here at the lumen, a temper and does not smell.

On the plate it from one angle.

But with a different perspective. I have all the. All a pleasant appetite!