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Woodcutter..that is a thing of beauty..you clearly know your stuff. I have made sausage for a long time but never smoked it . So I am preparing to do just that. I think I am about ready, but I am unclear as to one topic. After casing the fresh sausage I need to hang it and dry it out prior to going to the smoker. I am a bit conflicted as to the required temperature to dry it out (using the fan). Temperature, duration and moisture content in the enviroment I should be drying it at. Any tips you would care to pass along would be greatly appreciated! norcal rookie & thanks for the great pics!
