The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Forum Questions › General Questions › Fermentation and Color Change › Fermentation and Color Change
February 22, 2017 at 12:59 am
#10926
Member
The loss of 20% is a bit high for fermentation (3 days) and that may be related to your color change issue. If the sausages were fermenting in a place that had some low humidity or a draft, the outside may have dried out before the fermentation could get to it and change the color. There is no harm in cutting off the zip tie and test ph. This process is pretty forgiving so your product is probably ok.