Here's an update: The sausage dried down to 78% over 10 days after the cold smoke. This is my first dried sausage; all others have been semi dried. This long slow drying process really seems to work well and impart very nice flavors. Redzed was right in that a little less salt would have been okay, ...

Thanks for the input guys! It sounds like I'm on track with the Marianski Polish recipe. I'm obviously on the slow fermentation route per Butterbean's comments. I don't plan to cook this sausage; so I'll keep it drying until I get at least to 87%. I did use cure #2 as the recipe calls for, and did g...

Originally posted in Contact Marianski thread Understand that; maybe you can help me with this Redzed: I'm using the Marianski Home Production of Quality Meats and Sausages recipe, (copyright 2010) page 431 for Polish Cold Smoked Sausage. You see where it calls for an initial 1-2 day hanging period...

Going to try Russian Sausage out of the Marianski "Home Production of Quality Meats and Sausages" book. It calls for chunking meat into 2" pieces and applying salt and cure, and placing meat in a "cool area" for 4-5 days, then grinding, adding, spices, and stuffing. I've never done this before, and ...