Umai pepperoni 40% Loss in weight.Case hardened

[Donald]

Thanks again Jim..It was 3/8 grind….I was told on another board to loosely cover fermenting sausages to restrict airflow with a oderless trash bag…Itook all the sausages out of the casing and foodsavered them..I was advised to leave them in the Frig for at least a month and that the sausage may have less case Harding and a firmer center…yes Jim your right it is an art..I will keep at it till I’m happy..Umai is great just emailed a chef friend of mine in Hong Kong about it..Have a great day…
Donald A