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Discussion in 'Sausage' started by goat, Jan 24, 2006.
Here is a batch of dried sausage that has been smoked for 24 hours and hanging for 12 plus hours.
Before you ask, here is the recipe as it was given to me. Needless to say, I have tweeked it some.
German Dried Sausage
40# meat (1/3 lean pork and 2/3 venison)
Mix together: 1# salt, 10 TBS. pepper, 1 tsp saltpetre. May use cayenne pepper & garlic to taste also.
Pour salt mixture on meat and mix well.
Grind meat coarsley and put in casings.
Smoke 24 hours and hang to dry.