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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!

B

Burt
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The name or chemical compound responsible for a specific quality of some spices (numbness) Should answer your question concerning numbness pretty handily. Eugenol can intensify over time. It just so happens that I have been playing with that particular phenomenon quite a bit lately.

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Jolenealaska
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