Fermented Sausages?

I just put some ground pork in the fridge after mixing in some myspicesage Tuscan seasoning, reduced amount of salt and a little red wine vinegar/paprika/pepper flakes. I love Italian style sausage but everyone i see is loaded with salt and when i cook something for dad it needs to be much less. My reduced sodium breakfast sausage isnt half bad really and its easy enough for me to salt it at serving.
 
Hopefully this works out for zuppa toscana. Pops wants to try this but the one at Olive Garden is way too high in sodium for him.
 
Unfortunately Sugar/Salt being used in excess to cover up poor quality food out their, Sugar is like Cocain, makes food more addictive.
 
Unfortunately though there is no getting away from the salt in fermented meat products. The chance of bad bacteria is far too high if the sodium content is too low. Kiolbassa meat company in Texas has a few sausages that are not exactly low sodium but they are better than many brand ive checked. Their beef and jalapeno sausage is killer.
 
I've done quite a bit of research on the topic. Most people recommend you start with a salumi - it's a cured meat made from a whole muscle. Think prosciutto or bresaola. It tends to be easier and safer for first timers because you don't grind the meat and expose surface bacteria into the middle of the salami or sausage.
 
You can rig up a small wooden box w/ a computer fan and a bowl of water to control humidity. The key is keeping humidity high at the beginning, and gradually reducing humidity so it is never too much lower than the meat that curing. If the initial air humidity is too low, the outer layer will dry out to fast and form a case that traps moisture and can lead to the piece rotting from within.
 
I have designs on a future temperature and humidity controlled environment to take up this hobby. For now, ham and bacon are simpler and turn out great.
 
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