Dry Fermented Sausages

[Rick]

quote jvwantagh” post=6684:

First time making dry fermented sausage. I used the bactoferm T-SPX starter culture that came with the kit. The sausage have been in the fermentation chamber for about a day. When I open the fermentation chamber there is a definite “ripe cheese” odor. Is this normal? I understand that the sausage has to ferment, but I was not expecting a strong odor.

When I opened the bactoferm I noticed a slight odor. I would say tha it is the same odor multiplied by 20.

Just want to be sure and safe.

Thank you in advance for any input.

Jim

Sorry for the late response (been down with some surgery)

Yes the smell can be normal, like a slight amonia smell. The bactoferm along with the dextrose and cure are making nitrous oxide. How long have you been fermenting them?