Any individual or entity that wants to use the Service must accept the terms of this Agreement without change. If you're looking for a super easy shortcut recipe that… Contact Us PRIME PUBLISHING AND ITS AFFILIATES WILL NOT BE LIABLE FOR ANY INDIRECT, INCIDENTAL, OR CONSEQUENTIAL DAMAGES (INCLUDING BUT NOT LIMITED TO SUCH DAMAGES ARISING FROM BREACH OF CONTRACT OR WARRANTY OR FROM NEGLIGENCE OR STRICT LIABILITY) ARISING OUT OF OR IN CONNECTION WITH THIS AGREEMENT, EVEN IF WE HAVE BEEN ADVISED OF (OR KNEW OR SHOULD KNOWN OF) THE POSSIBILITY OF SUCH DAMAGES. Summer sausage is an American semi-dry fermented sausage, made of pork and beef, although sausages made from beef alone are common. For example: Do include captions for your images. How long does it take to upload an image? 6) Specifications and Guidelines. Mix in spices and cure. They represent place, community, and connection. Your comment will appear after our editors have had a chance to review it. FAQ After dropping sharply in the beginning of the aging process, the pH level in a dry sausage will slowly rise in a long age, affecting the flavor. Further, you may not submit any personally identifiable information about any child under the age of 13. soppressata, to cite some better-known names. No, all images must be uploaded to Prime Publishing. Thank you for taking the time to improve the content on our site. The Specifications and Guidelines (including all future changes) are incorporated by reference into this Agreement. Place room temperature sausage in the oven and bake until internal temperature reaches 165°F. Files must be no more than 1MB. Click here to start. The $7 size should make a half dozen batches in the quantity I used but it may actually require far less than 1/2 tsp. After mixing, the meat is stuffed into casings. You agree that you will not submit Materials that are unlawful, pornographic, libelous, defamatory, tortious, obscene, or racially, ethnically or otherwise objectionable, or that otherwise violate general Prime Publishing community standards. For a drier sausage: dry for 3 days at 22-16º C (70-60º F), 65-75% humidity or until desired weight loss has occurred. You can watermark an image with copyright information. Minors may not submit Materials to the Service. We expressly reserve the right to remove or not make available any Materials that we deem to be in violation of this Agreement, applicable laws or our community standards in our sole discretion. As the aging continues and the water activity value of the sausage drops, the humidity of the air must be lowered, though some producers tolerate a bit of mold in the beginning stages to help evaporation at the center of the sausage, and wash it off at the end. However, for all changes to this Agreement, excluding Specifications and Guidelines, we will post a notice of change for thirty (30) days. You may not assign this Agreement, by operation of law or otherwise, without our prior written consent. There are two basic types of fermented sausage, semi-dry and dry-cured, classified by how much original moisture they have lost in the curing process. All changes will be effective upon posting to the Service. Needs a day or so to reach a nice firm texture and full flavor. What image formats and sizes are supported? Dry Sausages – The pH level in a dry sausage is typically higher than a semi-dry, between 5.0 to 5.3 or 5.5. Login | Register. 14) Disclaimer. 12) Communications. Place in smoker and maintain at 90F for 24 hrs. Most dry sausages are cold smoked between 12C and 18C. Instant Pot Ham Tetrazzini Without Canned Soup, 14 Restaurant-Style Country Recipes eCookbook, 22 Valentines Day Dessert Recipes eCookbook, 30 Minute Recipes: 21 Quick & Easy Meals - Free eCookbook, Chicken for Dinner: 24 Easy Peasy Simple Chicken Recipes, Frugal Recipes: 26 Ground Beef Recipes eCookbook, Images that highlight a article's features ("Here are the controls on this music player", "See the clasp for this necklace", "Look at the box this came in"), Images showing someone using a product ("Here I am wearing this scarf", "Install the ink cartridge here"), Images related to a topic ("My dog Skipper", "A great outfit", "Our family at Yellowstone", "How to glue a chair using a cabinet clamp"), Images that show how a product performs ("I took this picture with this camera", "This shirt shrunk in the wash", "The saw blade after 100 cuts"), Images that give a sense of the size of the product ("This refrigerator is actually 6' tall", "A cellphone the size of a credit card"), Profane, obscene, or spiteful images, or any images with nudity, Images to which you do not own the intellectual property rights.