The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Strong Vinegar smell multiple kinds of sausages › Strong Vinegar smell multiple kinds of sausages
Based on your description there isn’t much to worry about. Bactoferm is a lactic acid culture that can produce a “sour” smell sometimes. I wanted to make sure that you were getting some dehumidification in that fridge and getting rid of the moisture evaporating from 45 lbs of sausage which over time can amount to 4 gallons of water. Since you are doing it in a new full size fridge you are getting that dehumidification.