Dry Curing Sausage

[passedpawn]

So how freaked out were you while eating the first samples? There's something daunting about eating your own cured meats. Sorta like the first jump in your homemade parachute.

 

[dinnerstick]

actually not very scared only because everything along the way went so well. they looked great and smelled great so hazard seemed unlikely. the tasting of course was preceded by a good round of "it's a good day to die jokes", but so far....

 

[Somethingnuw]

All very complicated....i cure for a few weeks then press them....old family trick no additives...just 3% course salt some pepper then vacuum seal and leave in fridge....we do this between November and February as we live in Vancouver, British Columbia and the temperatures of our win3 cellar are perfect....no need to ferment as they are just small sausage, we only use pork shoulder