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Non-Cattle Specific Topics
Recipes & Cooking
Dry sausage
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<blockquote data-quote="tex452" data-source="post: 1788220" data-attributes="member: 41841"><p>Made 100 lbs of sausage today to dry. </p><p>50/50 nalgi,pork loin. </p><p>We give it a good smoking and put a fan blowing on it, should be ready to eat in about 8-10 days, depending on weather, cool and dry is the best. </p><p>My grandparents made it, I grew up eating it, they would use deer and pork, a friend had nalgi so we used it. </p><p>We used it before and it's lean and drys good.</p></blockquote><p></p>
[QUOTE="tex452, post: 1788220, member: 41841"] Made 100 lbs of sausage today to dry. 50/50 nalgi,pork loin. We give it a good smoking and put a fan blowing on it, should be ready to eat in about 8-10 days, depending on weather, cool and dry is the best. My grandparents made it, I grew up eating it, they would use deer and pork, a friend had nalgi so we used it. We used it before and it’s lean and drys good. [/QUOTE]
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Dry sausage
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