Primitive Archer
Main Discussion Area => Around the Campfire => Topic started by: skyarrow on November 19, 2010, 02:35:55 pm
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My friend jeff and I mad a smoke house today and we are wanting to make some dry sausage do any of y'all have some hints or tips on making it like drying time ect....
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We made jerky a couple of times in a friends smoke house, while I have never heard of dried sausage I would just dri to desired dryness. Is it seasoned meat that will be re constituted with water and then cooked at a later date? My wife dehydrated everything you can imagine this year from our garden and orchard, sure is a good way to stock up. does dot need to be frozen to keep. I am going to carry lots of it into my hunting camps next season. I know you could make lots of light weight backpacker meals, and better than the hi dollar ones you would have to buy. Lets know how the sausage turns out. Kenneth
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I'm like Kenneth, I've never heard of it. But I'm curious.
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Man I wish I paid better attention!! all us Italians here used to make that stuff! I used to help my grampa we dried it in the attic in the summer we'd basically make regular Italian sausage and hang it over a clothes line for a month we called it summer sausage the old timers are dieing off fast I'll ask around all I could remember was it had more black pepper in it, but it mellowed when it was ready man that was a long time ago JEFFW
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little john dry sausage is a fermented sausage.Air and nitrite cures it instead of heat.it all depends on what kind your wanting to make.What exactly are you after?
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Please read into makin dry sausage before you try it because if you dont you could make something very very bad.Dry sausage basically uses nitrite and nitrate curing salts to push out enough moisture so that spoilage bacteria cannot grow.A starter bacteria that produces lactic acid to inhibit bacteria growth is used in all commercial dry's.Please do your research this type of sausage is wonderfully flavored but dangerous to make.
Try this website,all the recipes are copyright'd so they should safe.
http://lpoli.50webs.com/Sausage%20recipes.htm
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Awwwheee pod-nah, me love some andouille.