This is something that always intrigued me.  All my prior research showed that for the first 24 to 72 hours of the dry cure process the sausage should be hung at room temperature (22 to 24 degrees) to kick start the fermentation process before going into the drying fridge.

I hang mine in the spare shower in the main bathroom.  Yes we have dogs in the house.  :)

Even Rory said to me, “Hanging raw meat in the shower at room temp goes against the grain a bit when you first do it.”

But I guess from a salami perspective they do have significant salt as well as curing salts (Nitrites/nitrates) so that keeps them good.

That first 24 hours sure does see the salami change.

Photos are of my latest.  First two are fresh and third is just 14 hours later and you can even now see the fermentation in action with the deep colour already.

I am finding this a great hobby.  I know there are some setup costs but with the main meats of pork being under $10 a kilogram it is not that expensive.

The French Saucisson I am trying now can retail for $110 to $120 a kilogram when you can find it.

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