NEPA Coal Region Soupy Sausage

[BGKYSmoker]

Going with 2 more days then press and fridge. Getting darker and wrinkles 

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• BGKYSmoker
• Dec 30, 2016

 

[ab canuck]

Well I have never heard or tried that type of sausage, but I sure am willing to now. Those look good.....

 

[BGKYSmoker]

Heading to the trays and fridge for a slight press and dry out before the olive oil motel.

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• BGKYSmoker
• Dec 31, 2016

 

[BGKYSmoker]

Week 1 in the fridge. Separate the links. Pretty firm now. Back on the trays and in the fridge.

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• BGKYSmoker
• Jan 2, 2017

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• BGKYSmoker
• Jan 2, 2017

 

[johnthemc]

Wow! Following and can't wait for more!

 

[BGKYSmoker]

Did a check this morning for dryness. Better not let them go any longer so in the sunflower oil ready.

I know what your thinking.....Be nice. 

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• BGKYSmoker
• Jan 4, 2017

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• BGKYSmoker
• Jan 4, 2017

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• BGKYSmoker
• Jan 4, 2017

See ya in 3-4 months.

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• BGKYSmoker
• Jan 4, 2017

 

[mkriet]

What's the point of putting them in the oil? I'm not familiar with this type of sausage.

 

[BGKYSmoker]

What's the point of putting them in the oil? I'm not familiar with this type of sausage.

Preservation. Just like when my dad was a kid. They put all their meat into a barrel of lard to preserve it because no refrigeration.