Dried sausage

[Matthewc131]

Great Stuff guys, thanks!

[natvet]

Texas sausage makers is a private group?
Thanks Nathan

[Strummer]

Texas sausage makers is a private group?
Thanks Nathan

It is but I joined it today after this post.

[Strummer]

I make my dry sausage just like my regular link . I use reo German blend . I smoke it a few hours more then my link sausage . I have a old chest freezer with a 100 watt light bulb and a computer fan to circulate air . I let it run as long as it takes to get it as dry as I want . I rotate the links every day.

[Bucknaked]

If it doesn’t have some moisture content in it then you ruint it. OBG’s looks like it has the perfect amount of moisture.

[Old Bald Guy]

If it doesn’t have some moisture content in it then you ruint it. OBG’s looks like it has the perfect amount of moisture.

Yes sir. Too green and the texture and flavor don’t cut it. Too dry isn’t great either.
That sweet spot in the middle is just right. I check the smokehouse every day when things start getting close to right then pull and vacuum pack anything ready.

[Old Bald Guy]

It is but I joined it today after this post.

Search Walter Blackburn on Texas Sausage Makers. Have a lot of videos of some of the methods we have came up with.

[Big Al]

What cure salt is used for dried sausage?
Other sites I've read say you must use Prague#2 (pink salt#2)
Is Morton's Tender Quick the same?

[Strummer]

I go simple . 60/40 pork to deer. Use reo German blend with the pink cure that comes in the bag . One bag will be enough seasoning for 50 lbs . Then I smoke it till I get the color I like. I have a old chest freezer with a light bulb and fan and use that to dry it to how I like mine .

[BURTONboy]

What cure salt is used for dried sausage?
Other sites I've read say you must use Prague#2 (pink salt#2)
Is Morton's Tender Quick the same?

I have used quick tender before. If I recall right it calls for more per 100lb than #2 cure. So adjust your salt accordingly.

Most will think im crazy, but I do ours 80% deer to 20% pork. I prefer mine lean and not greasy. If pulled at the right time it isnt dry at all.


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[Casey]

What cure salt is used for dried sausage?
Other sites I've read say you must use Prague#2 (pink salt#2)
Is Morton's Tender Quick the same?

Fiesta brand cure. It's pink

[Greenheadless]

Tagged

[Old Bald Guy]

Fiesta brand cute. It's pink

Pink cure is cure #1 and is good for sausage that will hang for up to 15 days.
If it is going to take longer than 15 days to dry or if you want it to be shelf stable like the sausage you see hanging in the old country stores or butcher shops you should use cure #2.
Actually sitting here eating some of the dried sausage we make in small summer sausage casings. Just took it down today.

[Ham]

Has anyone used encapsulated citric acid?

Just want to do a 5lb trial run. I'm thinking of putting sausage (cure #1, spices, ECA) in vert pellet smoker until 150-165 degrees. And then finish the drying process in fridge.

[brokeno]

Where's those Yoakums boys