My FIL and I will be making about 100 lbs of ground meat tomorrow. We are using about 50 lbs deer and about 50 lbs Boston butt. We will be grinding it all. I decided I want to make a little bit of dried sausage. We have some collegin 26mm casings in the pantry so I'll make about 4 lbs. we make sausage and slim Jims every year but this year I want to make a little in my MES. Our recipe has cure #1 in it so it will be safe. What temp should I dry it at? I've been reading on here and some people dry at 100-130 degrees and increase it during the drying. Why do they increase it? Can I just leave it at 100 degrees until it's done (about 20 hours) and then hang it to dry for about a week after that? Is 100 degrees enough? Some people say max 100 degrees and some people change their temps. It probably won't be smoked though because I don't have my AMNPS yet. I want to do it In my MES because the wife hates the smell in the house and because I want to use my MES.