Saucisson Sec

I am still catching up on some posts. I'm going to call saucisson sec a failure. (See previous posts for additional detail here and here, and here). I made four sausages. During the curing process, two turned gray and two turned rosy pink. They were made from the same pork, ground and mixed together with the same seasonings, and cured in the same chamber. Go figure. I decided that, in the face of potential food poisoning, that safety took precedence over valor and discarded the gray ones.

I sampled the pink ones with some (brutally honest) friends. We all agreed that this sausage was intensely bland and tasted mostly like cured fat (lardo?). I will not be making this one again.

David