Drying of Sausages

[Granger]

Sausages are, given what they give in return, way to easy to create.

Drying (rack, eg. salami), boiling (cauldron, eg. bear banger), baking/smoking (oven, eg. Boar Baloney) should be, depending on type of sausage, required steps to make them eatable, only stuff like liverwurst should be consumeable directly (and be combined with bread and cucumber to get something better).

[shadyg0d]

Raw meat is fine to eat.

I'd wholeheartedly disagree.
How about salmonella, different types of coli and dozens of parasites?

Specially grown beef is the only type of meat i would risk eating rare (i wont).

Your ancestors ate meat raw. Are you weaker than them?
Risk of parasites or salmonella is not that big from domesticated meat. With something like bears, risk is higher though.

People have been cooking meat for thousands of years. By ancestors you probably mean cave men.
My "ancestors" were lucky to make it to age 20. The only benefit they had was when the raw meat is hunted and eaten on the spot, the risk for contamination was smaller. When the raw meat is taken home to a spot where other animals have been butchered the risk is much higher. It also depends on how it is butchered and such as accidentally puncturing the intestines or stomach. Most places that ship raw meat are breaking both these rule. The risk doubles that same meat is taken to a restaurant or meat shop. Even with perfect sanitary methods their are still risks. Eating raw meat, telling people to eat raw meat, is completely retarded and irrational. Especially when most of us have no control over where the meat came from or how it was prepared. Shame on you

[sMartins]

Your ancestors ate meat raw. Are you weaker than them?
Risk of parasites or salmonella is not that big from domesticated meat. With something like bears, risk is higher though.

We are for sure way much weaker than our ancestors to infection and food diseases..

[jorb]

Arguably some manner of curing should be included, yeah.

[peanutzrgud]

Or maybe make it so you have to smoke them or something.

[Redlaw]

Be a great time to add a smoker, and make it so we haft to smoke all the Sausages in order to get there full benefit.

[ricky]

Bumperoni.

Sausage industry needs some love. I feel they should be an intermediate between baking (15 minute food) and cheese (3 week food).

Maybe 8rl hours to cure a sausage in a new workstation.

[Granger]

Bumperoni.

Sausage industry needs some love. I feel they should be an intermediate between baking (15 minute food) and cheese (3 week food).

Maybe 8rl hours to cure a sausage in a new workstation.

We have the drying racks...

[ricky]

Bumperoni.

Sausage industry needs some love. I feel they should be an intermediate between baking (15 minute food) and cheese (3 week food).

Maybe 8rl hours to cure a sausage in a new workstation.

We have the drying racks...

sure, that'd work...

if you want dirty gnats and grubs and sticks and leaves touching your sausage

[Potjeh]

Please give us smokehouses. Could be also used for making bacon from fat cuts.