Today was a big sausage day!

[goosifer]

My wife was excited till she found out it involved her helping me stuff venison sausage. I made pepperoni, chorizo and soppresseta using UMAi dry bags (link for more info). Have never done this before, I hope they turn out OK. Will be ready in 4-6 weeks. I got the recipes from here under fermented and dry sausages.

 

[TACC]

They look great, give us an update on how they turned out in a month or so

Sent from my SM-G900T3 using Tapatalk

[goosifer]

will do.

[Chef]

Every day is big sausage day for me.... it gets real heavy carrying this thing around


Sent from my iPhone using Tapatalk

[goosifer]

1 hour ago, chefhunter86 said:

Every day is big sausage day for me.... it gets real heavy carrying this thing around


Sent from my iPhone using Tapatalk

After 4-6 weeks of curing, they will lose 35-40% of their weight, so ultimately not as big as they look.

[goosifer]

Big sausage update. We are starting to have some shrinkage! There are voids developing all along the casing and at the tops. I took a pick of them hanging in the fridge. Sorry about the bad lighting.