Dry Cured Sausage

woodchuck777 Kind of like how you do some Virginia hams & certainly salted Mullet. Good idea. I think milk works good too, like for fish, etc.

wdaly I am very sorry, Andrew did not write the time it took in his digital journal & I did not hand write it min my journal either. I know it takes a while for us. Maybe I need to start taking better notes of that. On the other hand, it can change as far as times go I have found due to humidity, external temperatures, etc. even if you are able to maintain a perfect internal temperature (which we have not been able to, at least not without a lot of sporting activity). How long have you been running it so far?

wdaly Let me check in our journal & see if we noted how long it took us to get there. Give me a little bit while I go down & look. Hopefully we will have something.

Jonathon & his name was Brutus…

Jonathon now come on, there must have been more than that going on now.

Jonathon bocephus wvotrfan, good Eyes & good job.

wdaly That is real low & real slow, it should really be good. I have never tried doing it that low unless doing Canadian Bacon, but at 223/250, with maybe a few spurts going a bit higher at times before getting the temps back down, it usually takes me about 4-5 hours. At 180° I am just not sure, but I am thinking 6-8 hours. Hopefully someone else has worked them at that range & can give you something more definite.

OleSmokey That is amazing. How does your daughter like living over there & working?

I remember twilliams being a fan of this and he might have been the 1st to alert us that something was happening with the seasoning. If I remember correctly he let us know that a bag had expanded, like it was full of air. We told Excalibur, they pulled it eventually and reformulated it. Well, it is back and we have ordered some, so we should have it in a few weeks!

wvotrfan Was the first person I see who saw it, bocephus KNEW what it was and yes it was laying down in the sink on the last one well done! I will come up with a prize for both of you!