I had a bit of email dialogue with Michael Ruhlman and Brian Polcyn, authors of Charcuterie, to try to solve a problem with my first batch of saucisson sec. The flavor, color, and texture were great. But most of the links had air pockets running through their centers. On each of the three pieces below, you can see how the fibers stretch across the gap, as though the denser areas on either side of the gap pulled away from each other as the top and bottom collapsed inward.

Brian felt strongly that my auger-style sausage stuffer (a KitchenAid attachment) was introducing air into the sausage. He recommended switching to a plunger-style model or pressing the links like one would press sopressata. Since part of my reason for starting charcuterie (and cheese- and winemaking) is to save money, I don’t think i’m going to shell out for a $200 stuffer. I’ll keep my eye on Craigslist though.

Having used the KitchenAid stuffer a few times, I’m stubbornly convinced I’m not introducing air into the sausage. Trying to be scientific about it, I’ve made a second batch, changing only one aspect of my process. The sausages shown above were cured in 25-30% humidity, and I should have had it near 70% for the first week to slow down the drying. I really didn’t think it would be a problem with such small-diameter links.

I hesitate to set up the humidifier in such a small room in case I overdo it, so I’ve set up several large buckets of water and have been misting the room and the links several times a day and have been able to get the humidity to 50%. They’ve been hanging for a week and don’t seem to be shrinking quite as quickly as the previous batch. And no mold from the excess moisture so that’s good. I added a splash of vinegar to the spray bottle to keep the pH down and inhibit any undesirable microbes.

I’ve also started a nice piece of Bresaola. It will be in the fridge for another week before I hang it. The diameter is closer to 3 inches, so I’ll have to get the humidity up near 70% to prevent case hardening.