Put up some summer sausage today.
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Those look perfect. Nice job
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Put up a small batch of summer sausage today.
50/50 venison and pork with jalapeño and cheese.
Temps got a little high right at the end put it didn’t effect it much. I got lucky and caught it quick enough.Lance Great looking sausage. You nailed the particle definition.
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Looks great. I made a half batch of the habanero bbq summer sausage. I used the sure gel as a binder, and used cheddar cheese. On point!
Brezer74 Good job. The cheese to meat ratio looks perfect. Particularly impressed with that drying rack. That’s a cool day up.
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Looks great. I made a half batch of the habanero bbq summer sausage. I used the sure gel as a binder, and used cheddar cheese. On point!
Brezer74 That’s some good looking SS. Picture Perfect!
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Put up a small batch of summer sausage today.
50/50 venison and pork with jalapeño and cheese.
Temps got a little high right at the end put it didn’t effect it much. I got lucky and caught it quick enough.Lance - Looks good to me
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Great work, gentleman.
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wdaly thanks. here in PA we have about 3 good months of perfect temps for drying, and curing all different types of products. most of our garages, attics, or sheds are insulated and have presses built, and drying racks for the different meats. we make Capicola, sopressatta, pepperoni, Luganega, Kielbasa, sausage. Its kind of a family tradition here in the coal region. many families will take their recipes to their grave, rather than share them. I enjoy doing it because its a family tradition and it brings back memories from when i was a kid making these types of meats with my dad and uncles. they’ve all passed on, so i have been teaching the future son in law about Charcuterie. its fun, plus i like to eat. HA
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Good job men the SS looks tasty.
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Looks great. I made a half batch of the habanero bbq summer sausage. I used the sure gel as a binder, and used cheddar cheese. On point!
Brezer74 looks great. Congrats
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wdaly thanks. here in PA we have about 3 good months of perfect temps for drying, and curing all different types of products. most of our garages, attics, or sheds are insulated and have presses built, and drying racks for the different meats. we make Capicola, sopressatta, pepperoni, Luganega, Kielbasa, sausage. Its kind of a family tradition here in the coal region. many families will take their recipes to their grave, rather than share them. I enjoy doing it because its a family tradition and it brings back memories from when i was a kid making these types of meats with my dad and uncles. they’ve all passed on, so i have been teaching the future son in law about Charcuterie. its fun, plus i like to eat. HA
Brezer74 great story thanks for sharing it. Keep those traditions alive.
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