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Q: how to properly dry summer sausage
Posted By: dave
Date: Wednesday, November 12, 2003 at 8:05 p.m.
I had a batch of venison summer sausage made at the local
meat market. Took it in on Mon morning- they claim to have made it on
Monday afternoon, and I picked it up Wednesday morning. Quite
a fast turnaround, so, as you can imagine, the stuff is very
soft yet. It's packed in 7 pound sticks. I like my summer sausage
kind of hard and dry- can anyone advise the proper method to achieve
such? I called the meat market and they said to hang it in a garage.
I don't have a garage, and live in Minnesota, so with winter practically
here, it would freeze outside. I asked about just keeping the sticks
in my refrigerator, and they said that I could do that- they would
eventually get some kind of white coating on them, but would be OK to
eat. I tested the humidity in my refrig, and it's about 20%. Advice
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