i made a moose / pork summer sausage 50/50 and about 80/20 fat ratio with the pork fat.i added in some sliced green olives and high temp cheese.
i basically followed Rytek's venison summer sausage recipe for spices and mixture such as cure, fermento, corn syrup solids and dextrose.
i like the flavor, i think i will use a coarser grind than he has suggested next time.
NOW THE QUESTION
it is a little more moist than i would like. can i hang it or keep it in the fridge for a few weeks to dry it out?
i have done this is the past with other sausage i had made locally but i am not sure what the formulation was.. really dont want to ruin my own creation.
THANKS FOR HELPING