Dry sausage with Normandy beef (skinless) with curry

220gr after 3 weeks in the drying chamber Ingredients French beef: 350gr of raw mass Salt, LACTOSE DEXTROSE, spice, sucrose, preservative, Potassium nitrate (E 252), curry Storage tips Store in the refrigerator between 3 and 5°. To make them drier: leave them in a cool room (between 10 and 15°) so that your sausage remains soft. Possibility of buying a pure linen apron for refining in a cool room, to protect them from the ambient air. Best before of 60 days.