Homemade Sausage Making

Mike, I'm excited! It's gorgeous stuff. You wrote:

I would probably back off on the fennel for my taste next time. The flavor definitely concentrated these last few weeks. It does have a little bit of case hardening on it but not too bad for my first kick at it. Next time I will run a little higher humidity during the first 2 or 3 weeks.

Look how much you've learned! The knowledge you gained will be worth every cent you spent on the project. If you've kept good notes, your next batch should be just the way you want it. Heck pard, I can't see much wrong with your product. The center looks firm and you can "tweak" the ingredients next time. I just saw a commercial product in a supermarket that had twice the dry-rim that yours shows! I just shook my head because people will still buy the stuff. Your project looks very nice Mike. Congrats pal.

Best Wishes,
Chuckwagon

Thanks CW.

I definitely did some learning with my first dry cure project. I'm not sure what's next just yet or when I'll have time but I'll certainly keep you guys posted when it happens.

Mike

Everything looks so good.



Cristie

Beautiful job!