In which I become a sausagemaker (so the mrs won't be embarrassed by my former title even though my masculinity was never threatened) - updated

saucisson sec, day 1
Day 1
Finally, I have joined my brethren sausage makers. I have hunted (in Giant Eagle), cut, ground, spiced, stuffed, tied and pricked the casings. All went well until the last frigging step.

I needed to pierce the casings to let these dehydrate during their dry curing. I pierced using a knife tip. I didn't realize how much pressure these things were under, but they oozed meat in some places. I was supposed to use a pin. When I did - on some of them - things were fine. No oozing. Oh well. Only a few bucks invested. We'll see how they come out.

Now, the tough part. Waiting. Temps in the basement are a tad high, ca. 65°F and ca. 65-73%RH. They are supposed to be finished when very firm and have lost 30% of their weight from dehydration. I will be testing one several days before unleashing them on friends. A coworker told me to have him on speed dial the day I try it so I can call for help if I need it. Thanks Larry.

It's supposed to take 3-4 weeks. I'll be updating this post with progress.

saucisson sec, day 8
Day 8. Drying may be going well. The sausage is getting much more dense (losing moisture). The greenish spots on the exterior are worrying me. Although, I've never watched the intermediate steps of a dry cure before. The outer skin is getting whitish which looks consistent with other dry cured sausages I've seen. Anyone have any thoughts on the green spots? Like mold on cheese? Still have a couple more weeks and, despite the weather, we've maintained low 60's temperature and 70%RH +/-. Stay posted.