Summer Sausage Curing

[shrolfe]

I made a batch of the German Farmers Summer Sausge from Len Poli's site.

Turned out very good.

One thing I could not bring myself to do was to hang it for 48 hours at 80 degrees before smoking.

I let it rest in my fridge for 2 days before smoking.

This recipe does contain cure #1.

What do you people think about letting it hang at room temperature for 2 days?

[OU812]

What was the recipe?

Some sausages need 24 to 48 hr at 80 F for the "tangy flavor" to develop

[Kevin A]

Some sausages need 24 to 48 hr at 80 F for the "tangy flavor" to develop

that's the assumption I make when reading the recipe—although the author makes no mention of this step as a means to develop the 'tang' flavor.
As Marianski states, its sort of a 'balancing act'—"...where we walk a line between the cure and the bacteria that want to spoil meat. The temperature of 50° F (10° C) is the point that separates two forces: below that temperature we keep bacteria in check, above 50° F (10° C) bacteria forces win and start spoiling the meat." So time & temp is critical for a successful result. I'd be more likely to do this if I had a proper 'curing' chamber where I can have constant humidity and temp for my sausages.

Kevin

[NePaSmoKer]

I have done this at a hang of 24 at 80* and the final is excellent. You do need a temp control for this to ferment.