Does anyone get into dry aging sausages? It’s a bit intimidating at first but with a good guide and a bit of reading it is surprisingly simple and the results are fantastic. Not a lot of special equipment needed. If you have the stuffer, grinder and a cool dark place you have everything you need already. I hang much of my sausage from the ceiling in the basement for aging after cold smoking. Some specialty types require colder temps and they go in a fridge but most can be safely done at 60 and even 70 degrees with the proper cure.
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Dry aged sausages of all kinds
- Thread starter Jgetch
- Start date
I'mma just let somebody else have that one...
You don’t hear that too often lol
I smoke sausage but have never cold smoked. I do not have a proper place for curing. My Dad used to do this when I was a boy. I have several friends that cure sausage and hams like this. The meats are incredible.
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alpaca jeff
Member
Jgetch: I admire your efforts but I do not know where you got your info from but to drycure sausage SAFELY is alittle tricky and complex. I don't know if you know this but something like 50% of people who get botulism Die! Stanley and Adam Marianski have a very good book out " the Art of Making Fermented Sausages". I know that most of the time these home projects workout ok but if something goes wrong thing about having to be responsible for the illness or death of your family or friends. I am not saying this to discourage you just to enccourage you to get the kmowledge to do it safely!bad things do happen! just look at the CDC websight.Stanley has a websight for sausage makers www.wedlinydomowe.com good luck.
Thanks. There is nothing “tricky” about drying and fermenting sausage however. There are basic rules one must follow with regards to sterility and cures. I have read Stanley’s book and I’ve been to his website. I have more then a few books on the subject and use them often for references. Again, thanks for your concern because I too have seen people do this without the first clue and truly put themselves and others at risk.
