You have selected recipes for Pork Dry & Semi-Dry Sausages. Please take these necessities into consideration before choosing your preferred processing method:
fermentation requires strictly monitored temperature and humidity control which is usually provided by dry curing/ripening chambers. Fermentation time: 3-6 weeks, depending on the diameter of the sausage (larger diameter sausages require more time).
cooking requires only ambient temperature maturing that is usually provided by modern smokehouses. Fermentation time: 3-5 days, depending on the diameter of the sausage (larger diameter sausages require more time).