Last Saturday we made about 100 links of fresh vensison & wild hog sausage and the same amount of dry. We used Cure #1 for the fresh and Cure #2 for the dry. We let it hang for ahout 12 hours then started the smoke. Smoked for 3 days at around 80 degrees.
now for my questions...
1) How long do we let the dry hang, and at what temp?
2) Can the dry be eaten now if it is cooked?
3) An other suggestions or comments.