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5 posts • Page 1 of 1
I'd be interested in your recipe. Been a long time since I've done sausage, but back in the day we used to put a cure in, take half the mix a freeze is up in bulk for use as fresh sausage, and stuff the other half into casings, hang them in a cold smoker for a day or two, then dry them in a cold refriderator with a drip catcher to let them dry out for up to a month for the dry version. Also, we used to have to add pork fat to our venison for the right consistency.Used to be a yearly fall thing with our family back in the day, but haven't actually done it since the late 60's. Brings back a lot of good memories or Grandpa's rach.