saucisson update: nearly cured!

Just a brief post to let you know that I checked on my saucissons last night and I believe the smallest of the three is nearly cured, with the others shortly behind. As I wrote on Wednesday, the inside of the saucisson was still raw when I sliced one of them (they also felt a little squishy when squeezed). It is still way too friggin' cold and dry, which has kept my basement humidity levels way below the optimum 60-70% range, but it appears the saucissons are drying all the way through without rotting. Tomorrow represents the 21st day of curing, which falls within the timeline recommended by Brian Polcyn and Michael Ruhlman, so I'm planning to perform a slice test midweek - just to be safe...