Yeah, that’s sausage hanging in our music room.
Yesterday Bill and John mixed up a batch of soppressata, which is a dried sausage similar to salami.
Right now it’s hanging in our music room, which is closed off and has a space heater keeping it toasty warm so it can incubate for about 48 hours. This will kick start the good bacteria into producing lactic acid.
After that period, the sausages will hang at John’s house to cure for around 3 weeks at about 60 degrees with 60-70% humidity.
Pretty cool, huh?