Posted By: pertnear
Smoking sausage in the summer time - 03/27/15 12:01 AM
One of the best things about deer hunting is making some great sausage in February after the season. The temperature is still cool/cold & we "drip" the sausage over night then smoke it in our homemade smoke house for a day or two. After that, some becomes cooking sausage & some gets hung for a few weeks to dry. Good Stuff!
Well it looks like I'll have access to some Axis hunting as well as a bunch of nilgai meat to make sausage with soon. My question is, how do I hang & smoke it in the Texas Spring & Summer without worrying about spoiling? Part of my seasoning recipe calls for the pink curing salt, but we have always keep the temperatures as low as possible during the Feb smoking process. All you sausage makers out there, do you worry about this & how do you handle cooled-down smoking?
TIA...
Well it looks like I'll have access to some Axis hunting as well as a bunch of nilgai meat to make sausage with soon. My question is, how do I hang & smoke it in the Texas Spring & Summer without worrying about spoiling? Part of my seasoning recipe calls for the pink curing salt, but we have always keep the temperatures as low as possible during the Feb smoking process. All you sausage makers out there, do you worry about this & how do you handle cooled-down smoking?
TIA...