Thai sausage: fermentation complete

After 48 hours of fermentation (and some remarks passed about the garlic smell pervading my home – this recipe calls for 100g of raw garlic) I tested the pH of my Thai sausage and it came to well under 5.0, so I stopped the ferment and the sausages are now drying happily in my chamber.  In their native heath the sausage would be eaten now, either as it is or crumbled into a some kind of cooked dish.  I prefer mine a little drier so I will give them a few days.  Whether this sausage will compare to the ones in Bangkok in 2012 remains to be seen!


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