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.

More Charcuterie

It's getting to be that time of the year.  Hunting season and, for us, sausage making season.  We did the whole process this morning and ended up with a whole bunch of rings. 145, to be exact on the first run of the season.  Here it is, pre-smoke.

I can't wait for it to be done.  A good portion, probably around 50 will go straight from smoke into a cooler to dry for about a week.  Nothing beats good dry ring sausage.  Yum.