Skinless Sausage with Beer

220gr after 3 weeks in drying chamber Ingredients French pork (85%) Norman beer (15%), Salt, lactose dextrose, spice, sucrose, preservative, Potassium nitrate (E 252) Conservation 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 purchasing a pure linen apron for maturing in a cool room, to protect them from the ambient air.  DLUO of 60 days.