2026 sasuage and processing thread

[Addicting]

What temps have you cured salami? Don’t want to f it up.

When I’ve done it I leave it in the garage when temps are in the 30’s. That leaves the garage on average under 45 degrees. I let it hang till I notice the casing is loose.

I don’t know the temp range but my 65 degree basement would scare me.

 

[WildWill]

26lb of maple breakfast sausage links.

 

[JV842]

Some of this years pastrami

 

[JV842]

Sausage Fest 2025/26 in the books…knocked out 130lbs of burger, 600lbs of various sausages n snack sticks. Today is a day of relaxation!!!!

 

[INMT]

WT salami turned out great. Took a smidge over a week to dry out. Will definitely experiment and do this again.

 

[Brittany Chukarman]

Elk /pork butt jalapeno summer sausage

 

[WildWill]

Looked through the big hatch freezer the other day I still have 185lb of pork set aside for sausage and 25lb of deer meat. Buddy is coming over Sunday and we're gonna try and knock out all the pork. Gonna do 25lb each of Rustic French onion, Greek gyro, and blue ribbon brauts, plus my buddy has some blueberry something seasoning. The other 100lb I'll just do breakfast sausage with.

 

[2rocky]

So my daughter has been helping her boyfriend’s family make Italian style boiling and drying sausages. According to the boyfriend she is a good tie-er and picked the skill up quickly.
They have a dedicated drying room/cabinet and they sent some of last year’s handiwork home with her.
She estimates that she contributed 15 pounds of her buck to the venture so she should get 30 pounds worth (wet weight) when it is done.