Hit me up if you have any questions. I'm no pro, yet, but I've put my time in 'hands on' and on this site, plus I have a few personal resources. I might be fishing the ark soon so I'll be by your neighborhood.Everything looks great. I'm going on vacation for a few weeks but when i get back I'm starting my sausage making adventures. Good to see another Colorado person too!
Hit me up if you have any questions. I'm no pro, yet, but I've put my time in 'hands on' and on this site, plus I have a few personal resources. I might be fishing the ark soon so I'll be by your neighborhood.
Nice to see some others here from Colorado!Everything looks great. I'm going on vacation for a few weeks but when i get back I'm starting my sausage making adventures. Good to see another Colorado person too!
The stuff I'm hanging is drying for about 3 weeks. No fridge, my garage doesn't get over 40° in the winter. I monitor the temp and make adjustments if needed. My italian friends have been making dried sausage for 60 years and they don't monitor their temps, they just dry it (and prosciutto) in the winter months. I was skeptical at first but after I ate their dried sausage I had to learn. I'm learning but I let science do the safe work.Sorry brother but I got to ask, when ya hung the fresh italian sausage to bloom /dry for a day , did ya hang it in the frig?
Awesome load of sausage sounds like you're hooked