I have been attempting to make home beef sausages.
I have pretty much did everything according to the playbook. (Cure, spices salt, casing, etc.). However due to climate I cannot dry them outside (I am close to equator and it is 30 degrees year around) so I hang them in the fridge. I lower down my fridge temperature to the lowest setting, inside is about 7 degrees Celsius.
What I notice is that the sausages are pushing out a lot of oil. I guess the fat is liquefying and coming out of casing. Is this normal?
Also the sausages didn’t dry. (So far it has been 2 weeks). They are still soft. No foul smell or anything but I am worried they are spoiled.