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Yes,it is. I try to keep the temp at 55 degrees and the humidity between 70-75%.
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Thanks Bow Walker,learned at a young age on the farm from our German neighbour who was a farmer and a butcher back in Germany. He taught me everything from killing to gutting/skinnng and processing. Invaluable,that's for sure.
This post sure got me thinking. I love sausage and peperoni, but am tired of the high prices at the store, especially when looking at high quality line.
Have played with making venison types a couple of times , loose and in casing. and enjoyed that.
But seriously thinking whether to get into the makings with just beef and/or pork.
Not huge quantities, buying family packs or maybe whole round roasts, no need for livestock auction on-the-hoof.......yet )
Anyone ever done the math on making home-made using store bought meat? I know the set-up and equipment and a room like WG's has to be factored in, but if done right they are an asset too.
Lots of youtubers for good info, it looks like a good hobby
Hope this is not considered a thread hi-jack. If it is, mods please move to its own new thread. I just made some venison sausage for the very first time. really had no idea what I was doing, but after the last venison pepperoni we had made by a local butcher was unsatisfactory, I wanted to try making it myself. So bit the bullet and bought a little 5 lb sausage maker from Cabelas. Since I really had no idea what I was doing, I bought the pre-mixed spice kits
First was the Farmers Sausage was mixed I mixed with ground pork at about a 25% ratio (give or take);
Then the pepperoni:
Setting up the dry casing was a cinch
and the final results (while my "eat-anything-and-everything" retriever looks on in anticipation);
Smoking was a little more difficult since I only have a Big Chief Smoker and it has to be at least 28 years old and on its last legs (Can't get the right replacement element anymore so I have to use a Walmart hotplate in the bottom. Finally got the smoke results I needed, but the sausage was in the smoker for about 10 hours in order to get the smoke curing I was looking for. After that, an hour at 200 C in the oven just to be safe.
It turned out GREAT! Even my wife and daughter who won't touch venison steaks loved it.
I am now inspired to try more and even just beef and pork.
Thanks BW, it really turned out better than I could have hoped for. Usually learning a thing like takes a session or two to start to make headway, but this was a lot easier than I though. You Tube is definitely my friend Yes we have already talked about a VERY early Christmas present.......:good on ya: