Added some tellicherry peppers which I'm sorta regretting. This did not have that fermentation tang you want from hard salami but the smoke (cold smoked for 9hrs) is a nice touch. Beef. And pork recipe. Next time I will ferment longer and get more tang. I also added cayenne but it's not existant. This is the smallest of the three sausages and it dried the quickest.
by Fine_Anxiety_6554
3 Comments
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It can help, beyond fermentation time, to adjust sugar/dextrose content—they are the fuel of the ferment and increasing them increases the tang.
Looks to maybe have been mixed a bit too long. It can make the drying more difficult.