These Are Better Than Beef Jerky | Chuds BBQ 

My father always dried his own hot Hungarian sausage. It is awesome.

Nice! Will have to try this with some venison. I love those small diameter dried Asian sausages that have a soy sauce flavor profile. They also have a coarse grind even though they are small diameter.

hey if you want to know more about smoked sausages and how to prepare them, I suggest you watch YouTube clips from Serbia. In our country, every household in the villages produces smoked meat and sausages, I believe you will find a lot of interesting things. Big fan of your videos

Get a glass door fridge , put a small fan in it, the fan can be corded just pass it through the door seal , its just for air flow a 4v computer fan with a battery pack will do , set it to min temperature IE not the coldest the fridge will go but chilled enough to be hygienic, ""a viola"" you have an air drying cabinet for $2-300 . i made a cold smoker with a spaghetti saucepan and a fish tank air pump !! im sure you can work out a fridge and a fan lol

So Brad……do this to your summer sausage. After smoking/cooking the sausage, hang it for a couple weeks to dry out. I use my basement in the winter or garage. You could use your garage in the winter down there. It does miracles for improving summer sausage and you'll never want it any other way. TRUST ME!!!!

I am absolutely going to try this. I will be using Elk meat instead of beef…hopefully it turns out

Hi…you are talking about biltong….where is the video…I'm in South Africa

Making dry sausage is all about hurdles. You can succeed by luck, but you never know. In your case, it's also skills I think (based on all your awesome sausage videos!)

For us normal people 😉 –> try to set up as many hurdles as possible to keep the bad stuff out and get a consistent end result, without guessing.
Work super clean and with very cold meat. Addsalt (in Europe we have nitrate salt, you guys mix with Cure 1) in the 2.5 to 3% range. Add starter culture to acidify for extra safety. The traditional Italian salami makers never use this, but they are pros and dry much further, till 40% loss and more. How much water you need to lose out of the sausage depends on the acidity (pH level) of the sausage. Scientifically, when not acidifying your sausage, you want to go for a Water Activity Level of < .89, and < .86 is better. When you have a pH around 5.0 in your sausage, water activity level should be maximum .95, better is .90. We don't have laboratories at home so we can't test this. That is why, from safety (and taste/structure) perspective, a minimum 30% weight loss is often used.
By the way, building your own drying chamber is very very easy. Get an old fridge (I have a 1.5m high one), add an Inkbird ITC-308 (temp control), an IHC-200 (humidity control), a mini dehumidifier and a 6v small casefan (for very gentle airflow inside the fridge) and you are ready to go. A humidifier is not needed, you bring water/humidity with the meat! No need to drill holes in the fridge. Just open the door of the fridge now and then (every few days) to get fresh air in. The cables of the dehumidifier are very thin and you can lead them with tape to the outside of the fridge. I'm a total noob on technical and electrical stuff, but I had this working in an hour. Total spend: 200 euros (second-hand fridge 100, Inkbird stuff and casefan 100 together).

Dry curing meat/sausage is an area of interest to me so I'm gonna try this one. It looks tasty.
I have dry aged umai method in the fridge. Coppa and Pepperoni . Spanish chorizo
Pancetta. The ground meats had a starter culter called bactoferm that fermented at 65-72 degrees for 1-2 days before starting the drying process. I bought a ph tester to make sure I had the correct PH before starting the drying . Test don't guess approach. All dried in a functional fridge at 36 degrees until the correct weight loss and all turned out great.

I love your approach to sausage making. I have learned a ton watching you. I am gonna try the jalapeño popper sausage.
With bacon and cheese in it. even if it flops(which is usually me messing with fat ratios binder types and ratios and generally being a crazy foodie adding shit here and there) it's still gonna taste fantastic . Great job

In the name of safety a dry ager is the answer. As someone cooking for elderly and young, it's a must. If you're party cooking, this method is fine.

I make a very similar sausage but with no pink salt ,I store them in a jar full of extra virgin olive oil and they can be stored for a year or more . The olive oil can be reused once you have finish the sausages in the jar .

Try umai dry age bags they are awesome

This reminds me of lap cheong

as an nc robinson that has spent 5 years in his past pitmaster. i wanna do this shit

Probably ought to weigh them before and after to get proper weight loss. I would vacuum pack them and refrigerate for a month to equalize the moisture between the dry side and the moist side. Might use one of the semi permeable plastics and put in the fridge. I have use them may times with good results.

I am pretty shore that's how the Amish preserve meats the same way with out a fridge

Bones, let the man get his toys!

I would have assumed cure#2 for these.

i do these every fall-winter up here in canada, and when the weather is close to freezing, there is no need for pink salt. i just smoke them for about 6-10 hours and then let them dry out in my coldroom for a few weeks. they're definitely not red (no curing salt) but so very tasty. we eat them on a buttered bread – very german like.
i guess in texas you have to use pink salt, but where it gets cold enough, only salt and spices will suffice.

That actually look legit. There was a dry ager on F.B. Marketplace here in Atlanta for a couple of months. Popular brand name, for home use and a great price. Maybe ask Bones to keep looking for a good used one.