Recent content by frussell

There was no sort of culture or fermentation step. Yeah it makes a lot of sense not to water bath something you are going to dry. I didn't think about it that way. Well I guess I will try again, probably with a smaller batch. What a waste. Thank you .

I smoked them in the electric smoker for about 2 hours and they were 145ish when I took them out. I finished by poaching in 160water till they were 154 then put in cool water bath to chill a bit. I then hung to dry around 60 degrees with 75% humidity for 6 days.

Hello, first post here. We have done a lot of whole muscle cures but are diving into curing sausages. I made summer sausage with a kit and it turned out wonderfully. I made kielbasa and kabanosy last week. The kielbasa turned out well but I'm pretty sure I forgot to put the kosher salt in the...