We will hang Kabanosy for days and weeks in the kitchen, yet require it to be iced to ship?

I shipped some last year Nick. From western NY to Phoenix. No problems. wrapped in wax paper, wrapped in paper towel and put in 1 gallon zip lock bag. When it arrived I had them keep in fridge in zip lock not zipped. It was gone in a matter of a few short days.

Holy smokes am I behind. I got to my breakfast sausage yesterday. I changed things up just slightly. I used 1 kilo of butt and 1/2 kilo of venison with an additional 1/3 k pork fat. It was fabulous indeed. After last night's nap in the fridge, breakfast of sausage and eggs was divine. This was the f...

I have one in my freezer too Jan and your idea is exactly what I plan on doing with it just as soon as the weather starts to cool a bit here. I will dry rub and let sit in the fridge for a week or two, then hang in the garage in my homemade curing chamber where I can control the humidity a bit bette...

I'm ready with supplies too. Gonna be away visiting grand baby next week though. For me its got to be a weekend endeavor. I will try to catch up once you begin I guess.

I'm in too CW. Sounds fun and indeed educational.

DZ

Yeah CW, the memories are awesome. Brings me back to my days in Vernal, playing in Flaming Gorge and running the Green as well. The year(s) were 1980 - 1987. We caught some of the finest Rainbow Trout in that area, and shot my first Elk and Mulie. What a place! What a time! Oh yeah...I have 4 Pekin ...

I'm prolly the last person qualified to comment on dry cured product, but the last picture looks to me like case hardening is/did happen to that salami. There appears to be a darker ring around the outside of the meat. No? If not case hardening, what is it?

Dave Zac

we have a starter in the fridge we have been using for over six months now. Pancakes, english muffins, breads. Good stuff...use and add to the starter for next time. Good stuff.

DLFL wrote: It needed more salt for one thing.

I think I would double the salt at least DLFL, maybe even 7 teaspoons...gives you just under 2%.

very cute Big Guy. You must be one proud grandpa indeed.

I'm in the process of making 2 Kilos of Snags sausage as we speak. 1 K fresh and 1 K smoked. This has become one of my favorite sausages. I can tell because we have family coming to visit and this is my sausage of choice to show for them :lol: Grinding and stuffing later today, hanging for 3 days an...

fresh eggs take up to three weeks to develop a thin layer of air beneath the membrane between the shell and the egg white, making them much easier to peel. Who can wait three weeks? Then they are not fresh any more. When boiling "fresh" eggs, add 1/4 cup of salt to the boiling water and your fresh ...

Excellent gentlemen. I have made pickled eggs...just not sausage. Thanks for the recipe Big Guy.

Here's one for Norcal Kid. Pickled sausage. My buddy has been talking about this for a while and finally brought in a jar he picked up somewhere. http://i24.photobucket.com/albums/c37/davezac/IMG00202-20120516-0718.jpg I only suggest Kevin because his new found love of pickling and his divine abilit...