I’m somewhat in the same boat with the same exact sausages. In about 5 hours from this post, they’ll have been fermenting for 72 hours. They have been hanging in one of my unused ovens, which is around 69-70 degrees roughly. They’ve changed color but not to a deep red as I’ve seen in videos and other posts. Can I expect these to darken? How long should I wait before placing into fridge?
Finocchiona on left, Soppressata on right:
