Genoa Time

[SmokyMose]

Time for the second weigh in.

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Going with a week more hang time.
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Man, those look nice, Nepas!
You don’t have to worry about humidity, temp, etc. while hanging that long?

 

[SmokyMose]

Looking really nice there Nepas.
I like salami in my sammiches and I bet your homemade would be incredible.
Very nice I eagerly await the finished product.
Like
Congrats on making the Carousel!

Sausage making is an intimidating process to me and thus I keep procrastinating on getting into it.
Plus I'm really only home on the weekends, afraid something would go wrong while I'm on the road.

Oh, c’mon, chili. I don’t see you being intimidated by anything LOL!
Most sausage doesn’t need to hang for days. A weekend is plenty of time. That’s all I usually get. You will need to get a grinder and stuffer, though.
Just imagine tweaking your own Andouille or Hot Italian...

(“It’s ok, you won’t get hooked.” says the addict.)

 

[BGKYSmoker]

Man, those look nice, Nepas!
You don’t have to worry about humidity, temp, etc. while hanging that long?

Naaa i dont worry about that stuff. Maybe if i was like one them foodie techy guys and worried that the USDA police will get me.
HA

 

[BGKYSmoker]

Genoa is dry enough.

Time to taste and vac seal.

On the $

I decided to go with leaving the casing middles on and the tags.

 

[myownidaho]

That looks superb. As usual. :rolleyes:

 

[SonnyE]

Wow!
Work of art!