Smoking Dry Sausage

Tips and tecniques on dryng drying, curing etc.

Smoking Dry Sausage

Postby cnl390 » Wed Feb 26, 2014 4:41 pm

We made about 200 links of venison & wild hog sausage over the weekend and after a 12 hour drip it has been smoking at around 83 degrees/86% humidity for 3 days. After removing from the smokehouse how long, and at what temperature should it hang.
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