I have two questions regarding my home made sausages. 1- They were great after the normal time-period, fermented well and were a great taste. Now, after another 2 months, all of them taste strongly perfumed, not nice at all and I have to throw them away. How come? 2- In the beginning a bit, but now a lot, they give me a numb sensation in my mouth. What is causing that?
I used color salt for fermenting and ensuring I wouldn't get botulism, but I believe that never is a guarantee?
Thanks for your answers!