Dry Style Summer Sausage.

[BGKYSmoker]

Into a paper bag and fridge for a day or so.

 

[jbo_c]

So what’s the deal on the “paper bag” trick? I’ve seen several mention it. Surely it can’t do much in the way of moisture management(?). Is it more just resting? I always do that for a couple of days just in the casing in open air.

I just got some collagen sheets(not to be confused with the Umai stuff) to try doing some longer “dry aging” of stuff.

Jbo

 

[jbo_c]

Incidentally, those look great.

Jbo

 

[BGKYSmoker]

I have done the paper bag for years and years, Old Amish friend showed me. Takes any surface moisture and oils off casings and helps dry up the semi dry SS and sticks. SS and smoked sausages are not supposed to be dripping wet prime rib.

And Thanks

 

[jbo_c]

Yeah, I like my SS on the firm side more like a salami as well. In fact, I mostly make my SS to emulate salami.

Thanks for the response.

Jbo

 

[BGKYSmoker]

Your fridge acts like a dehumidifier. Put your sausage in a paper bag or wrap in butcher paper and you will have semi dry SS

 

[BGKYSmoker]

Another batch in the done folder.

I need to get the slice out for this.

 

[BGKYSmoker]

Forgot the other 2 chubs.

 

[pc farmer]

Looks great as always. You need my address?

 

[HalfSmoked]

Hey maybe I can pick some up while I'm down your way.

Warren

 

[BGKYSmoker]

@ HalfSmoked

My wife has knee replacement in April, week after i am driving her to stay with her aunt in leola Lancaster county, PA for month and half. I will drive back to FL.

When are you coming down this way?

All vac sealed and back in fridge.

 

[pushok2018]

Rick, this is absolutely awesome looking SS! Color, fat distribution and I am sure texture just perfect.

 

[indaswamp]

Hey Rick, what's the best way to keep semi dry summer sausage long term? vac seal in fridge or do you freeze it? or do you take the Aw down so that it is a dry sausage?

 

[BGKYSmoker]

I keep mine in the paper bag and fridge for a few days, it will dry some. Then vac seal to EQ any remaining liquid throughout the chub. I use trehalose so i dont get the freezer taste. good vac seal in fridge for 2-3 months or freeze for 6-8. Trehalose takes the game taste out of wild and fowl.

Also i may be getting another mid sz fridge for curing, glad i kept all my equip.

 

[HalfSmoked]

We are leaving the 6th of March going to stop off at Jacksonville a couple days then head on down to Pine Craft. Hang out up in Pa we are having a spring gathering April 30th to May 3rd. Over near Hummelstown.

Warren

 

[crazymoon]

Rick, Another awesome batch!!!!

 

[indaswamp]

I keep mine in the paper bag and fridge for a few days, it will dry some. Then vac seal to EQ any remaining liquid throughout the chub. I use trehalose so i dont get the freezer taste. good vac seal in fridge for 2-3 months or freeze for 6-8. Trehalose takes the game taste out of wild and fowl.

Also i may be getting another mid sz fridge for curing, glad i kept all my equip.

Interesting info about the trehalose...I had never heard of that before...taming the wild taste in goose.
Great to hear you are kicking up another chamber! I'll be watching for the build thread!

 

[travisntexas]

Those just look amazing, and appear to have just the right moisture content for my tastes! Well done!

 

[BGKYSmoker]

This SS is semi dry to dry. Only water i used was on my hands to keep the meat from sticking.

Thanks everyone.