Homemade dry-cured sausage.

I can't help but show you my sausage, I'm just bastard from it! I didn't eat such yummy! The store does not count, there are a lot of all kinds of byaki.
🔗

Now I cut it with a slicer for breakfast.

[Natusichka]

Natusichka, you are already special) Excellent sausage. But it was just worth not breaking anything)

[Angela]

The husband made the sausage itself, only for himself with lard, with nsm with dotsi - without. And he stuffed it into the intestines with a syringe. I was just drying my sausages. He dried his own in a dihydrator, I dried mine on the balcony, and wrapped it up and hid it in the refrigerator at night. The photo shows that there is no tempering in the sausage, I believe that this is the result of my "dancing with a tambourine", thank you very much, Angelathat taught such wisdom!
But I will continue to pester you, do not think that I am already a scientist.

What a stubborn husband you have! and dries where it is not supposed to

He already realized that my sausage is better!

I ate almost everything dry-cured sausages, after the taste of bacon it gives off a little raw meat, drying is of course necessary constant for about 20 days, as I understand it, at a temperature of 10-15 degrees. Treating friends they liked average, the taste of smoked meat was not enough, but it would be super.

Hello everyone, I decided to make a creamer again, now the current is already with the CRYSTALUT ripener
2.5 kg of meat, 40 g of nitrite salt, spices to taste, 8 g of CRYSTAL
On a hike, I stopped somewhere and my sausages began to get covered with white mold or something else, tell me what it is and is it harmful.
As I understand it, there was no air circulation in the inside of the fermented box, now a fan is installed, the temperature is about 8 - 12 degrees all day. We have been fidgeting for 8 days already.

[starter cultures that are introduced with it.]

If you have not treated the loaves with white noble mold, then there may be two reasons for the white bloom - wild mold or small salt crystals. Under the white mold, gray or black mold can nest, which is bad for sausages and, accordingly, for your health. If the salt, then it's okay. What is on your sausage without a photo is impossible to understand, you can only guess. For damping 40 gr. salt per 2.5 kg. not enough. Usually put 25 grams. or even 30 gr. per kilogram. It is not entirely clear why you added the crystal? It is used with starter cultures, since it is a nutrient medium for them. Here is a quote from the description: "Crystallut is a mixture of sugars: a substrate for rapid reproduction starter cultures that are introduced with it. This allows you to accelerate the maturation process of dry-cured and uncooked smoked sausages and hams by 20-30%; reduces the risks of minced meat souring, accelerates the drying of sausages by lowering the pH. "

Today with a photo of the recipe and send it here, I did everything according to the book.