In our kitchen, I've drying racks and cooling areas I use for drying & blooming sausages. Outside I have a similar set-up by the smoker. Just hang 'em & forget 'em...
This is all going to change in about two weeks.
I'm in the process of raising the height of counter work spaces, drying racks, and building some partition gates in certain areas in order to keep our newest addition, named ''Lola,"—a 7-month old Great Dane pup, from partaking in the unauthorized consumption of my sausages, sticks, etc.
The challenge is, when full-grown, her head will reach over 48".