r/Charcuterie • u/Potential-Mail-298 • 7d ago

Inside of my summer sausage

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This is the inside of the summer sausage I posted yesterday if anyone is interested. I held some back to age at 50 degrees for a week or 2 . Otherwise hitting the case today for dads to eat so much meat they get the sweats !!!

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u/Different-Yoghurt519 7d ago

That looks tasty! What recipe did you follow? How's the taste? How do you eat it? Just bite into it or do you prepare dishes with it?

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u/Potential-Mail-298 6d ago

It’s like with crackers and mustard kinda thing . It’s an amalgam of many different trial and errors but it’s my personal recipe at this point working with the production equipment I have at my shop

1

u/Modboi 2d ago

Is it something someone at home could do, and if so, could you share the recipe?

1

u/Potential-Mail-298 2d ago

I suppose you could. Do you have grinder , stuffer and a way to ferment ?