Drying Sausage - old fashioned way and many important tips

Growing up in an Italian household, every year we would make homemade Italian sausage and eat some fresh, freeze some, and also, dry some (actually, dry a lot!!) In this episode, I will share the process and all the related tips and techniques, from start to finish. Here's to keeping the tradition going :)
► Artisan Bread - simple, no knead, recipe and special tips for the home baker
• Artisan Bread - simple...
► Making Italian Sausage, from Scratch - Complete Step-by-Step Guide and Recipe
• Making Italian Sausage...
Chapters:
0:00 - Introduction
0:43 - Preparing the sausages
8:26 - Hanging the sausages
13:57 - One week check
16:47 - Knowing when they're done
17:46 - Preserving the sausages
20:27 - Removing the casing
22:22 - Serving the sausages
Gear:
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Sausage Pricker CA - amzn.to/3J331t2
Sausage pricker USA & Other - amzn.to/37ej2ig
Drying Sausage - old fashioned way
Ingredients
• Start with fresh Italian Sausage links - can be any size
Required: You will need a cantina (cold room) ideally (some people have been known to dry sausage in their insulated garage, but it is not recommended
Process:
• Tie each end of your sausage with a quality string, and then knot the end of the string, creating a loop. Do this on both ends.
• Every 6 inches, take your string and tie a knot. Tighten the knot as far as it will go, before risking breaking the casing, and then cut off the excess string. This will create “links”.
• With a sausage pricker (or large needle), begin poking the sausage and making holds in the casing. Make sure to poke a lot of holes and go all the way around the sausage, front, back, and both sides.
• Take your sausage to your cantina (cold room) and hang them, using the loops you created earlier - important - make sure there is air space around each sausage and that you do not have sausages rubbing up against each other, as this will prevent proper drying and cause them to go bad.
• Optional, after a week, with your hand, you can squeeze the sausages, to flatten them. This will help compress the sausage on the inside, help the air escape, and help avoid air pockets forming (air pockets will get moldy and cause your sausage to go bad.
• Once the sausages are completely hard and firm, they will be ready to eat or store for future.
NOTES:
• Ideally, your cantina (cold room) should have at least 2 vents for proper air flow
• Ideally, this process should be done in the winter, during the colder months. Temperature in your cantina (cold room) should not be freezing, but ideally in the mid to upper 30 degree F range (i.e. same temp as your fridge) (if it goes above 40 degrees F for a short period, that will still be o.k.)
• Ideally, the humidity will be around 70%. 65 % to 75% is an ideal range. Humidity is KEY. (If it’s too humid, above 80%, then you run the risk of mold developing on the outside of your sausage - if this happens, take a slightly damp cloth and wipe off all mold and reduce humidity. If its not humid enough, say under 60%, then you run the risk of the sausage drying too quickly on the outside, and not allowing the inside to dry, thus making your sausage uneatable)
• Once the sausage is dry, to remove casings, just wet the casing and rub the sausage to re-hydrate the casing, then it will come off very easy. Slice and enjoy
• To preserve the dried sausage, best to vacuum seal it. This removes all the air and will keep your sausage preserved. Once sealed, it can stay at room temp and does not need any refrigeration. (Alternately, traditionally, you could put your dried sausage in a container and then fill the container full of vegetable oil, ensuring the dried sausage is completely covered, and not exposed to any air - This will also keep at room temp.
My Kitchen Gear
Here are a few things I mentioned in the video. Please shop and support your local shops! If you cannot find them there, here are some links to help out.
"My Bread Book" by Jim Lahey
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Lagostina Tuscan Collection Orange Oval Casserole Dish / Dutch Oven, 5 Quarts
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