Thread: Sausage and Smoke Cooking

Originally Posted by 32t

Not arguing but that seems cold for curing sausage from what I remember.

What did they do before refrigeration.....

According to UMAi mine runs a bit warmer than they would prefer.
https://umaidry.com/blogs/news/ask-m...-for-dry-aging

Now my old '40's runs between 34-36, but my rental's frig is turned down as low as it will go. It has the coils on the back of the frig and I keep them dusted so they are exchanging as much heat as they can.

UMAi insists that you can't use an old non frost free frig so I'd getting by with what I have available to me.

If I'm not mistaken back in the day things were dried in a cellar or perhaps a cave but I'm not sure.