Recently cut into a dry sausage I have hanging a little pre-maturely, but wanted to try. . Still soft, it`s at just over 3 weeks 4 days in to the drying. We make same exact recipe with less salt and cure #1 we use as a "boiling sausage". It`s a tried and true recipe we have made for many years. I`ve never tried it this early in the drying, but was is normally a strong flavored dry sausage (cinnamon, nutmeg, allspice, etc), to my surprise was almost flavorless. I could taste the mold, and I could taste a hint of the ammonia smell that has just ended after 2 weeks. But could not taste a single spice. Very strange. Although like I said, I`ve never tasted this early in the drying process. They are in 42mm casings so should only need another 2 weeks before dry.
Has anybody noticed a lack of flavor during early stages? The spice ratio is correct, so I`m not worried about that.
Flavor / Spice Development
-
- Frequent User
- Posts: 106
- Joined: Thu Apr 17, 2014 21:01
- Location: USA
-
- Frequent User
- Posts: 106
- Joined: Thu Apr 17, 2014 21:01
- Location: USA