We made 100 lbs of sausage today to dry.
We put a good smoke on it and leave a fan blowing.
50/50 nalgi, pork loin.
My grandparents always made it, I grew up eating it.
They always used deer and pork, should be ready in 8-10 days if the weather stays good.
Cool and dry is the best.

Hope it turns out good, haven’t had nilgai before.

We have used it once before, it dried good.

Neat stuff. A real man on here for a change. Hope it schmeks gute (tastes good).

It should, 99.9% of the time it does, I remember when I was a kid one batch didn’t turn out good.

We await the updates and results!

Been too long since we have dried a batch, need to fix that!

Put a smoke on it yesterday, got it flipped this morning, let the drying begin.

Looking good

Always interesting to see how folks do things differently. I have adapted the sausage making my grandparents passed down. Never seen links hung like in your first photo.

Same here. Once we put it on the rod, no one touches it.

yep, and we always hung from string.

That’s a beautiful thing. Bet those will be awesome

We leave it upside down over night.after smoking so the gut drys to where it won’t break, then we flip it the next morning.

Almost ready.

Im officially a failure this year

That looks good!!

Right? I’ve made sausage before but it’s been a while. How often do I need to renew my ‘real man’ license?

Not much better than that except with some kochkase and bread…. Been way too long

That looks awesome!

When I helped my grandparents on their farm, we would come in from the fields and eat a snack around 3:00, most of the time it would be dry sausage with kolaches or with butter/jelly bread.
Granny would stretch it out for months but would run out before the next deer season.

Welcome to my world. Your "product" looks good up there.

Daddy always said, "Don't air your dirty laundry in public.".

Looks good! I have made a lot of smoked sausage, but have never tried making dried sausage. My question to you is what temperature do you bring the sausage up to during the smoking process when making dried sausage? In other words, is this a cold smoke product or fully cooked before drying?