4 hours ago, Steve Irby said:The short answer is food safety. I only make sausage when a cold front moves through so I'll have a two or three day window with temps below 50 F. I usually make three or four types of sausage for a total of ~forty pounds. Cold weather and a large room (garage) makes the job much easier! Some of the sausage cured with pink salt benefit from air drying at lower temps.
I don't know about everywhere, but here in southern China, autumn and early winter is very much sausage making season with many people getting involved. I believe it's derived from the fact that sausages were invented to preserve meat for the coming winter. Same with curing in general.
