Tuesday, November 27, 2012

Sausage, Phase 2: The Drying

So, of the 145 rings, 50 went into the drying phase.  This is nothing more than our regular smoked ring hung to dry in a refrigerator.  It takes around a week or so, sometimes more.  It is all done by feel and rings become ready throughout the process depending on size and thickness.  If you're going to try it, here is a tip: wear gloves when handling the rings from this point or it will develop a white layer of mildew.  It's not the end of the world, just slightly unsightly.  A vinegar and water wash will cure it, but that's just extra time that can be avoided by handling them properly during this phase.


  1. Yummy! Some women get giddy over a wall of shoes. Me...a row of meat!

  2. Replies
    1. Can't wait until it's ready. For a lot of reasons, it will be tasty and it's taking up precious cooler space right now!