Thread: Sausages

Unless you have access to a stable medium temp environment its too hot to do it at the moment. Autumn would be a good time to start some off.
Bactoferm ( the starter culture ) wont work over 27'C
For those of us that just " hang it in the shed" its just going to spoil untill the weather turns a bit cooler.
I will set to and right up my recipe tommorow.
I wouldnt just throw a bit of salt and wine into the meat and see what happens, fridges tend to be too cool to let the ingredientss do their job.