I started my 2nd Batch of dry cured pepperoni on Nov 26 fermetation went well PH was 5.2 on the 29th and i lowered temp and have been drying at 55-65 F and about 75% Rh mold grew well, I weighed today and it has lost about 20% but I still noticed some ammonia smell and noticed a few dark spots showi...

Another question my family loves garlic so I want to do some "Garlic" Sausage can someone tell me how much garlic % to add, want to taste it but not overpower the sausage.. any ideas would be helpfull.

I have been making sausage for several years, started doing fermeted sausage about a year ago. Really enjoy your site alot of information to digest. I have a question about vac packing. Can i vac pack my dried sausage ad simply dtore i the refrigerator or do i need to freeze it? How long will it sta...