Saucisson sec
Posted: Thu Nov 03, 2022 21:45
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.
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.