Edcculus
Well-Known Member
Ok, now that this forum is up and going, lets get some info here.
I've never cured meat or made sausage (aside from fresh sausage) before. What do I need to make some good sausages?
I've been reading a lot at Wedlinydomowe.com. It seems like for some sausage curing, the time, attention to detail and equipment can be almost equal to brewing. I find it really interesting that most sausages that I assumed were just dried, are actually fermented (then dried). It never really entered my thoughts that most varieties aren't cooked either, but rely on specific bacteria, salts and nitrites to break it down, or ferment it so its safe and can be dried for later consumption.
Are there any of the fermented sausages that can be accomplished in a regular refrigerator? My limitations are that I live in an apartment. Therefore, I don't have a room that is a constant 65 degrees with an acceptable level of humidity.
In short - what is the easiest way to make some good cured meat products?
I've never cured meat or made sausage (aside from fresh sausage) before. What do I need to make some good sausages?
I've been reading a lot at Wedlinydomowe.com. It seems like for some sausage curing, the time, attention to detail and equipment can be almost equal to brewing. I find it really interesting that most sausages that I assumed were just dried, are actually fermented (then dried). It never really entered my thoughts that most varieties aren't cooked either, but rely on specific bacteria, salts and nitrites to break it down, or ferment it so its safe and can be dried for later consumption.
Are there any of the fermented sausages that can be accomplished in a regular refrigerator? My limitations are that I live in an apartment. Therefore, I don't have a room that is a constant 65 degrees with an acceptable level of humidity.
In short - what is the easiest way to make some good cured meat products?