www.sausagemaking.org

This is the first time that I've hung linked sausage suspended in loops from a wood dowel. Some of the sausages are touching each other and I need suggestions as how to separate them so that they dry evenly. The sausage is dry cured Chorizo stuffed in 32mm casings and since I wanted 8" lengths and there are many sausages, I thought it would be easiest to hang them linked rather than each separate.

I saw a post some time ago where BriCan showed a method that he uses to keep the sausages apart but he has so many posts that I'm unable to find it......

He places pieces of card between them. I can't remember whether he fold the card to make a V shape or not, but basically it's just a card separator.

HTH

Phil

Thanks! I used toothpicks but more gap would be better. I'll try cards or cardboard next. I certainly won't use links again for dry curing. What a mistake!