In your neck of the woods, Penzey's is a good source of spices, too. (...somewhat pricey, though.)
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Thanks Jeff! I wish everyone who is even thinking about making fermented sausage would read your words. It would save countless dollars in wasted meat and time spent in labor.Yes sir. I'd recommend you do what I did. I hung 5 lbs. of sausage over a stick suspended between 2 chairs in a cool room that maintained a fairly steady temperature. I hung a big towel over the chairs/sticks/sausages, and beneath that kept a wide, shallow bowl of water. I monitored the temperature and humidity constantly. Sometimes it was just right, but usually at least within the high and low recommended control points.
After the sausages had lost 40% of their weight, I determined that they were case hardened, rancid, and according to all the best advice, dangerous. With tears, I threw them away. I put the word out until I got a free refrigerator from a friend who was remodeling her kitchen. With the addition of a freezer controller ($50), humidistat ($50), and humidifier ($35), and the help of a common power drill, I was in business.
This process works very well, and if you follow it closely, you will lose only 1 batch of sausage.
Hi CW - I like the slow pace. Gives time to make a few versions of something new, so as to dial it in. Thanks to Project B I've made multiple batches of breakfast sausage, kabanosy (added some garlic and heat to it...is that ok??Chuckwagon wrote:How about your thoughts? Could I get a little feedback at this point?