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Hi all!

I continue to humbly seek your knowledge!

I've bought UMAi salumi 50/500mm casing for dry agring sausage.

Everywhere i read, the whole idea is to let the sausage dry age in a normal fridge.

My question is: do you think a normal basement will do the trick as well?

Is UMAi marketing the fridge-thing because its easy or because you actually need a fridge for the low temperature? Or does a fridge have some other magic ability i dont know about?:)

Basement (cellar?) is maybe around 62 F / 16-17 C degrees.

Big thanks in advance!

Ps. Using cure and culture in my mix ofc Ds.

Porkies wrote:Hi all!

I continue to humbly seek your knowledge!

I've bought UMAi salumi 50/500mm casing for dry agring sausage.

Everywhere i read, the whole idea is to let the sausage dry age in a normal fridge.

My question is: do you think a normal basement will do the trick as well?

Is UMAi marketing the fridge-thing because its easy or because you actually need a fridge for the low temperature? Or does a fridge have some other magic ability i dont know about?:)

Basement (cellar?) is maybe around 62 F / 16-17 C degrees.

55 F is where you need to be or lower ~~ you do not mention humidity which is important

Big thanks in advance!
[/quote]

Yes you can hang them in a 62*f basement and they will dry fine but with my experience with the umai casings, the texture of the finished product is not where you would like it to be. They tend to get very hard quickly. I have tried it a few times and get a very nice red color all the way through with no dry rim but I prefer natural casings. They may work better for a larger diameter salami