Unfavourable outside conditions for drying sausages?
Posted: Sun Jan 05, 2020 14:15
Hello
Just made a batch, ~100pounds/~50kg.
Sausages are similar to chorizo/hungarian.
Minced pork, 1.8% salt, no nitrates, paprika, very little garlic.
I made them yesterday, from a pig that has been butchered the day before and left to cool at ~4C (thicker muscles were higher).
I stuffed them and left them in a room at them ~8C.
Usually I then hang them in a smokehouse, wait a few days, then cold smoke and air dry.
But this year I did the slaughter much later then usually (we got a baby), so outside temperatures are cold.
It will be~3C/~37f during the day and -6C/~20f during the night.
The smokehouse has no heating. It's at best a couple degrees warmer then outside. So it's likely the sausages will freeze and thaw a few times.
How will this affect my sausages?
I do have an option to move them to a warmer smokehouse at my parents, but this is very labor intensive. I'd rather not if I don't have to.
Or I could live them in my garage (unused, no off gasing), but it has no ventilation.
Any advice?
Just made a batch, ~100pounds/~50kg.
Sausages are similar to chorizo/hungarian.
Minced pork, 1.8% salt, no nitrates, paprika, very little garlic.
I made them yesterday, from a pig that has been butchered the day before and left to cool at ~4C (thicker muscles were higher).
I stuffed them and left them in a room at them ~8C.
Usually I then hang them in a smokehouse, wait a few days, then cold smoke and air dry.
But this year I did the slaughter much later then usually (we got a baby), so outside temperatures are cold.
It will be~3C/~37f during the day and -6C/~20f during the night.
The smokehouse has no heating. It's at best a couple degrees warmer then outside. So it's likely the sausages will freeze and thaw a few times.
How will this affect my sausages?
I do have an option to move them to a warmer smokehouse at my parents, but this is very labor intensive. I'd rather not if I don't have to.
Or I could live them in my garage (unused, no off gasing), but it has no ventilation.
Any advice?