The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › General Dry Aging Steak Questions › Risks/Dangers › Risks/Dangers
August 17, 2017 at 11:53 pm
#11240
Member
You seem very apprehensive about making fermented/ dried products. You can educate yourself and have a better understanding of the process by reading the book, The Art of Making Fermented Sausages, available on this site and elsewhere.
In the meantime read about safety hurdles here: http://www.meatsandsausages.com/sausage-types/fermented-sausage/safety-hurdles
As far as how do you know it has gone bad, your nose is the best indicator.