Drying sausage

Sausages drying

 

Frank’s been making a lot of sausage lately with some of the antelope and deer we have in the freezer.  He mixes it with pork fat, paprika, crushed red pepper, cayenne, beer, anise seed, mustard seed, crushed bay leaf, garlic powder, fresh crushed garlic and ground thyme.

This picture is of the drying process.  He actually hung them up in the garage for the day.

One Comment

  1. Gabriella says:

    GET OUT! That sounds so good!

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