I am anxious to dive into making sausage, however, i do not have at the current time a smoker capable of running at 100 deg or so for drying. I am exploring a few options and just have not made a decision yet. I am trying to find another way to dry links before smoking. Air drying? relative humidity here in montana right now is about 45-50%. Oven drying? I do have a double oven that has a bread proofing cycle in it. I was just looking for input on alternative drying methods until I get some kind of smoke house going. In the beginning I am planning on doing relatively small batches (5-10 lb) until I get my ducks in a row and equipment upgraded.