Fermenting Sausage

5 years 2 months ago #6127 by Jim
Replied by Jim on topic Fermenting Sausage
Since humidity is rather difficult to control and measure, we don't specify exact humidity level. The higher humidity is better, since it prevents the drying out of the outside surface of the sausage. I think all the sausage books recommend 75-80%.
You can put a tray of water on the bottom of the oven, it may raise the humidity level.

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