Dry Sausage
Posted: Tue Aug 17, 2010 5:53 pm
My FIL made dry sausage before he died. We made it during deer season, that was deer and pork, or pork if we were butchering pigs later. He would smoke our regular sausage for a few days, to get the smoke flavor, but the dry would continue to smoke for a week or more ... Till it was dry. Very small fire that was mostly smoke. This was done in what they called the smoke house, which was a closed off end of a old single car from the early 30's or 40's. MIL called it knockwurst. She was first generation German, grandma came over when she was a child.
Anyone make something like this? My kids came home from school and just broke a piece off of it in the fridge. It most likely did not need refrigeration but it was the late 70's early 80's.
We can not find anything that comes close to "dry" sausage, even though some companies sell it. Theirs are not dry. This would be closer to jerky I guess. I would like to make some for us and my kids,28 and 32.
I do not have a smoke house, but we did this mostly in cold weather.
Anyone make something like this? My kids came home from school and just broke a piece off of it in the fridge. It most likely did not need refrigeration but it was the late 70's early 80's.
We can not find anything that comes close to "dry" sausage, even though some companies sell it. Theirs are not dry. This would be closer to jerky I guess. I would like to make some for us and my kids,28 and 32.
I do not have a smoke house, but we did this mostly in cold weather.