Drying sausage

Posted in sausage on January 1st, 2007 by stormy – 1 Comment

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.