e After I put up that short video describing how to crimp fresh sausage into links, it occurred to me that you might like to see how I tie up sausage that is destined to ferment and air dry. I'm sure there are other ways to do this, and I make no claims that mine is the quickest and safest method. But it does do a good job of keeping the links from unwinding, providing a tether for hanging and most importantly a "safety line" that keep the links from falling on the floor if the ligature (twisted casing) between the links breaks. There are few things that look more pathetic than a sausage that has broken free of it's siblings only to fall on the floor to lay in mute ignominy.
The video shows my lower torso and hands tying off previously crimped links of salametti (small salami) into a chain link which will hang from hooks in the drying room and longer "U" shaped versions of the same force meat that will hang from PVC tubing that I place across the rafters in the ceiling of the same room.
By the way.
Mike Pardus assures me that he will be back to blog as soon as he recovers from having fried his hard drive. It seems he pushed some keys in just the right sequence to send the thing into a death spiral. Who knew that such a thing was possible? Not me. That's for sure.