Day 2 hanging in larder. Getting some serious nice smoke smell.
Sausage making, smoking, fermenting, drying is the easy part.
Waiting is the hard part.
WOW, that sure looks good. now you said $15 a lb right???
im a mushroom in a compost bucket as far as knowledge making these. can you give me a quick run down, humidity/temp/days resting? or a link to give me some basics to make these buggers up?
This is a Len Poli recipe which im sure he wouldnt mind getting the credit for. His recipes are easy to do. Some require temp & humidity control and others dont.
This is one of his recipes where its easy to do, just gotta play the waiting game.
Took the links off the sausage rod today. Firm and ready for eating.
Put on my grill real slow like Poli suggested.
Nice taste and a kick. Got the rest vac sealed, hope they make it to the NFL Gathering
As is after the dry time is up, no cooking as they are a cure #2 type sausage