I am just learning to make my own sausage and cured meats. I have made several fresh sausages but this week end I am going to smoke my first batch. I am excited.

Welcome to the forums. I skipped cheese making this winter and focused my attention on bread

Please post topics related to any kind of home made goods including wine, beer, bread, sausage, etc.

I currently make beer, sausage, cheese, bread, pasta, and anything else that strikes my fancy. I don’t want to do wine, but my husband does.

OK ... I’m replying to my own post ;o) I made up about 500g of lean minced beef with a proprietary jerky cure and seasoning. I wrapped it sausage-like in about three skins of cheesecloth and hung it to dry in my curing fridge (just a fridge turned to warmest setting). It was about 100 cm long and maybe 40 thick. Dried it for about a month - it was slightly not there yet, but I sliced it thin as thin and put the slices in my dehydrator for a half hour and they were perfect. Big hit.

Now, if only my saucisson sec had fared as well ... :o(

any one tried the lamb?

T Beaman - 16 February 2011 08:18 PM

I currently make beer, sausage, cheese, bread, pasta, and anything else that strikes my fancy. I don’t want to do wine, but my husband does.

very strange that we “most” share the same hobby !!!

Rick Robinson - 16 February 2011 05:50 PM

Welcome to the forums. I skipped cheese making this winter and focused my attention on bread

Please post topics related to any kind of home made goods including wine, beer, bread, sausage, etc.

hi Rick, i am now mastered bread making, it is so so much fun