So we have always made just normal summer sausage with our deer. It’s been 80% deer and 20% pork and used the h summer sausage seasoning. This year we were wanting to try and do some of the cured dry summer sausage that you hang in the basement for several weeks. I was curious if anyone had any instructions on how to do that and what all is needed to make this style sausage.

]]>https://waltonsdev.nodebb.com/topic/4921/cured-dry-deer-summer-sausageRSS for NodeThu, 10 Sep 2026 21:15:40 GMTThu, 20 Jan 2022 00:19:16 GMT60Chris Scheppers I sent you an email.

]]>https://waltonsdev.nodebb.com/post/65681https://waltonsdev.nodebb.com/post/65681Thu, 20 Jan 2022 20:47:18 GMTJohnG5 it looks like this is for just normal summer sausage. We are wanting to do the dry aging sausage that you would hand in a basement for several weeks.

]]>https://waltonsdev.nodebb.com/post/65641https://waltonsdev.nodebb.com/post/65641Thu, 20 Jan 2022 18:23:58 GMTChris Scheppers Meatgisitics has this you can use to get started. https://meatgistics.waltonsinc.com/topic/1108/cured-sausage-206-advanced-cured-sausage-processing?_=1642686722810

]]>https://waltonsdev.nodebb.com/post/65606https://waltonsdev.nodebb.com/post/65606Thu, 20 Jan 2022 13:53:33 GMT