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Summer sausage casing drying question

post #1 of 5
Thread Starter 
I'm doing my first summer sausage tonight. They're going to be stuffed in fibrous casings. After stuffing is it necessary to dry at room temp for 1-2 hours or does hanging them in the smoker at 130 for an hour without smoke accomplish the same thing?
post #2 of 5

It is better to hang them to dry outside of the smoker so condensation doesn't form on your casings in the smoker. Hang them on a broom handle or dowels until they feel dry.

post #3 of 5
Thread Starter 
Thanks! That's what I'll do.

Looks like this is going to be more of an all nighter than I thought!
post #4 of 5
Thread Starter 
They're hanging! Sticks are teriyaki and were stuffed last night.

post #5 of 5
Looking goooood.
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