As I have said in an earlier post, I don't make any cured meats in the summer time due to the heat and the low humidity. It is very difficult to control the moisture more than the temperature because here in Utah, our normal humidity is about 13 to 25% everyday. This makes it very difficult to maintain the 70% needed for proper curing.
Fresh sausage is a different story. There is not many things better than a fresh made batch of sausages pressed out into 38mm casings and thrown on the grill....heaven. One of the better books I have came across for many recipes for fresh sausages is Home Sausage Making by Peery & Reavis. It covers basic equipment, handling, safety and techniques for making sausage with 100 well written recipes. I recently purchased another copy of this book for a friend that is just getting into the swing of making his own sausages and will be delivering the book to him on a visit to Montana in a few days. He is traveling down from Calgary to see friends that we will be visiting with at the same time.
I have over 100 pounds of pork in the freezer right now. Deer season is in a couple of weeks here and my younger son and I will be participating as we normally do. I'm kinda hoping he gets one and I get a few good walks in the out doors. That way he can also have all the "dirty work" associated with harvesting an animal and I just reap the benefits....it's someone else's turn for this, I've had my time.
It would be nice to have some venison to make some summer sausage from, we'll see what happens by the end of the month. Hopefully by then, this hot weather will start to subside and we will be able to enjoy a long Indian Summer for a change.
Later.....
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