Ultra Voilet Light

[greg]

Hello to all. For a couple of years now I have been successfully making Sarasota always adding nitrites to the recipe. Last year I built a incubator of sorts out of an old freezer. This consistently keeps the contents at 50 degrees and with the help of an internal humidifier maintains 70% relative humidity. Let me tell you, a week or so in that environment my sausages looked like they had gone bad. White beard, black and green spots.... scary.. I cleaned the mess off with a vinegar and water, so far so good. I watched a program last night on the food network they explained the methods on beef is ageing. The system is very similar to sausage curing just a little colder. Anyway they use ultra violet lights to eliminate bacteria. Do you think lights like these could solve the ugly sausage situation