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April 5, 2017 at 4:15 am
#11045
JimMember
The fermentation stage is 48-72 hours long and this is when you keep a warm and humid environment to ferment the sausage. Anything between 65-85F works. If the temp is higher the fermentation will be shorter say 48 hours, if its lower at 65F it will take all 72 hours.
After the fermentation is finished you place the sausages in your fridge to dry.
Here is a video that explains the process, its for Soppressata, but its the same for all dry sausages: https://youtu.be/jdUYA_FKTnI