[Sca-cooks] hanging meat - Sausage question

[Phil Troy/ G. Tacitus Adamantius]

Also sprach Phil Troy/ G. Tacitus Adamantius:
>I usually work with period sausage recipes, but bearing in mind as 
>much as possible everything I've learned from modern sausage 
>recipes: the attention to cleanliness, the salt percentages, and the 
>storage temperature, ideally in a well-ventilated place at a 
>temperature above freezing, but well below 50 degrees Fahrenheit. 45 
>degrees F is a pretty good target.
>
>Sabina does pretty much state that _if_ you follow her instructions 
>carefully, they'll keep for a long time. She doesn't say, but I 
>think it's implicit, that if you _don't_ follow them, things could 
>be very different ;-)

I forgot to mention this: your fridge is probably set to between 40 
and 45 degrees Fahrenheit. How long does unsalted meat keep fresh in 
it? 3-4 days, properly drained? Maybe longer, if you're lucky and 
maybe if your tolerance for less-than-strictly-fresh meat is higher 
than some people's (like if you're a college student who throws meat 
away when it actually gets up and climbs into the trash by itself?)

While I imagine the temperature in Sabina's kitchen is higher than 45 
degrees F., it's probably lower than the room temperature we've come 
to expect today, and between the salting and the well-ventilated 
hanging-up, I can't imagine that what she died from was food 
poisoning.

Just a thought...

Adamantius