Summer saugage question
Summer saugage question
Can I make summer sausage with fl c starter to ferment , skip the smoking/cooking step, and just dry it ?
I was going to use a 70% pork 30% beef mix, and stuff in hog casing to make more of a "sausage stick" type thing
I was going to use a 70% pork 30% beef mix, and stuff in hog casing to make more of a "sausage stick" type thing
Loco
- Butterbean
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If you are using casings 38 or greater you can use either one, Usually around 4-5 weeks to dry, See Lou's Dried Italian thread. http://wedlinydomowe.pl/en/viewtopic.ph ... sc&start=0
Is this normal?
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I put my sausage in drying chamber 8 days ago I did not use mold stater but they now look like this. It appears to be the same mold as when I do spray, just a question from a beginner.
I put my sausage in drying chamber 8 days ago I did not use mold stater but they now look like this. It appears to be the same mold as when I do spray, just a question from a beginner.
Loco
- Butterbean
- Moderator
- Posts: 1955
- Joined: Mon Mar 05, 2012 04:10
- Location: South Georgia