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First time making dried sausage. All went well and its been hanging for about a week now in my garage. Temperature has been under 50.
I have 2 questions. It's looking this week like its going to get close to 70. I expect my garage to reach the upper 60s. Is this kind of temperature swing going to ruin the process?
Second question. I used 30g of curing salts per 2.2lbs of meat. On top of that I added regular salt. Did I over do it with the salt? Does curing salt react the same as regular salt? I'm worried that it's going to be way too salty to eat.
Thanks in advance for the help!
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