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- Nov 25, 2010
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I got back from Texas with 2 hogs and after butchering I made 12.5 LBs of Breakfast Sausage & 12.5 LBs of Mild Italian.
That went so well this weekend My son came over and we ground up odds and ends packs of Deer and elk meat I rummaged from the freezer + some left over pork fat from the earlier Sausage making. We made 25 LBs of Smoked Salami. Smoked at 120°F for an hour, then took them up to an internal temp of 160°F. Now they need to hang someplace cool and dry until they lose 25% of their weight (1-3 weeks depending)
I knew this time of year my gun room would work perfect as a cool dry place, it stays in the 40s so long as I keep the door shut. However I had no idea how to hang 60 sausages, until i remembered the bundle of ram rod blanks I had stowed ways.
That went so well this weekend My son came over and we ground up odds and ends packs of Deer and elk meat I rummaged from the freezer + some left over pork fat from the earlier Sausage making. We made 25 LBs of Smoked Salami. Smoked at 120°F for an hour, then took them up to an internal temp of 160°F. Now they need to hang someplace cool and dry until they lose 25% of their weight (1-3 weeks depending)
I knew this time of year my gun room would work perfect as a cool dry place, it stays in the 40s so long as I keep the door shut. However I had no idea how to hang 60 sausages, until i remembered the bundle of ram rod blanks I had stowed ways.