Mrobisr, thank you
Cured Dry Deer Summer Sausage
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So we have always made just normal summer sausage with our deer. It’s been 80% deer and 20% pork and used the h summer sausage seasoning. This year we were wanting to try and do some of the cured dry summer sausage that you hang in the basement for several weeks. I was curious if anyone had any instructions on how to do that and what all is needed to make this style sausage.
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Chris Scheppers Meatgisitics has this you can use to get started. https://meatgistics.waltonsinc.com/topic/1108/cured-sausage-206-advanced-cured-sausage-processing?_=1642686722810
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JohnG5 it looks like this is for just normal summer sausage. We are wanting to do the dry aging sausage that you would hand in a basement for several weeks.
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Chris Scheppers I sent you an email.
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