Hi guys.
Can someone give an advice on curing Saucisson Sec?
I've used TSPX culture, dextrose, sugar, cure 2. Have reached 5.0 ph after day and a half approximately. After about four days the sausages surface had a sticky layer and some mould. The mould was more like a hairy white ball. The sausage smell was sweet but not like rotten product it have a smell more likely similar to cheese. I wiped sticky surface of. The sausage becomes a bit sticky again.
All I have described, is that a normal process? What is that sticky stuff? After a week I have no any white dry mould appearance (don't know what to wait for anyway).The average humidity is 80-85%. Temp between 12 and 13 Celsius.
Thank you.
Saucisson sec
Re: Saucisson sec
Lower the humidity and make sure there is air movent in the chamber. Are you running a frost free unit?