after one month of drying. It is very, very tasty, and a great improvement on my previous attempt at fermented sausage. The flavours are really powerful and intense: cheese-like fermented aroma, cheese-like lip-smacking umami, and of course a great dose of delicious pork fat. The sausage could still use some more drying – the recipe says 1 to 2 months – although it is ready to eat now. I plan on leaving the rest of the sausages in the batch to dry for another couple of weeks. Whilst I tried this sausage on Saturday, two days ago, it remains to be seen whether I develop a botulism poisoning or not. Anyway, I think my next project will be fermented Turkish suçuk sausage.