BuckDoeHunter wrote:Those look good! I gotta try that.
Where do you hang them for the 12hr period?
When I built our garage I did so with nine foot sidewalls and rafters with a centerboard so the whole upstairs is open with a six foot ceiling down the center board. I have several lines of stainless screws screwed along and just above the bottom edges of the floor joisting. I think I have like 70 screws along six or eight joists. The screws are long enough that the sausages can hang and not come in contact with the wood, but that really wouldn't matter. I used to make a lot of snack sticks from venison and made them 3 feet long, then folded them over to hang after stuffing. I'd let them dry like that for three or four days then use a fairly warm smoke to get them to 155 degrees, then they'd go back to hanging for another week. They'd shrink up a bit and dry down so they weren't that soft mushy, fatty tasting stuff and had some character to them....not quite jerky, but just as spicy and tasty. That's why I have all those screws up there. Stainless screws will not react with the salts and cures found in sausage seasonings while galvanized or anodized products will.
Making your own sausage really isn't that hard and the cost is less than most people think. For a couple years the price per pound will be about like having your meat done professionally since you're paying for equipment but once that gets factored out and you settle on a good product line you just can't get happier than doing it yourself and if you have family to help out it really completes the hunting circle. I've made my own processed venison for more than 40 years. I don't trust anyone with my meat anymore. By doing it myself I know exactly what I have.