Shed Sausage Hanging Rod

[BGKYSmoker]

Going to give the shed a try, damn near perfect for temp/humidity for hanging dry sausage.

 

[PolishDeli]

How many months out of the year in Naples do you expect the temps to be low enough?

Summer might be good for F-LC culture? Try pepperoni:
https://www.meatsandsausages.com/sausage-recipes/pepperoni-semi-dry

What's the bear situation down there? In some parts of Fl, hanging sausages in a shed is an invitation for trouble. But then again, so is leaving your trashcan out overnight.

 

[BGKYSmoker]

We have bears at times. i seen a few panthers more than i have bears.

I dont think im worried about a gator jumping that high...lol

We have some pretty good breezes that keep temps pretty low, only 8 miles from the gulf.

Pretty mild right now.

One of the 8 gators we have in the resort. 8 that i have counted.

 

[indaswamp]

Rick, Are you going to hang semi-dry to finish after smoking?
82*F seems a little high to me for Dry curing meats....

 

[BGKYSmoker]

Im just going to see where this goes. Its just meat.

 

[indaswamp]

Im just going to see where this goes. Its just meat.

Cool...
I'll be watching your results as I would like to make large batches of snack sticks and dry them to 45% weight loss without having to put them in my drying chamber if possible.

 

[crazymoon]

Rick, Sounds like a great experiment !

 

[DanMcG]

And could double as a chin-up bar, as long as you watch your head!

 

[indaswamp]

Rick is not fooling me....that's a place to hang alligators to clean them! Out of the eyes of Mr. Green jeans closed up in his shed!!! LOL!!

 

[BGKYSmoker]

And could double as a chin-up bar, as long as you watch your head!

I would need it to be on a pully so i could just pull it to me.

 

[forktender]

Sweet, I can't wait to see what you dry/ cure in there.

My Gramp's made many, many types of cured meats and never used a curing chamber. He hung everything in his root cellar in San Diego CA year round just like his Poppa did when he was a kid back in Sicily. I don't get why everything needs to be overly complicated these days. They didn't use scales and percentages as long as they used the right amount of celery seed and juice things were good to go. And get this nobody ever got sick or died in fact people raved over his cured meats. I'm personally on a mission to talk with every living aunt, uncle and cousin to find my Gramp's old recipes/ notebooks. Much like most Sicilian Chef's Gramp's basically only wrote measurements in handfuls, pinches and if your lucky cups which weren't real cups they were his wine jars that soft cheese use to come in...thank god I have a few of his old wine "cups".

Best of luck too you.
Dan