I purchased some smoked Hungarian hot garlic sausage from my favorite vendor / deli. It's fine to eat as is, and I certainly have, but it's much better after drying for a few days (up to a week). In the past, I've followed my grandpa's method of simply hanging from any structure that would hold it, and letting it drip oil/fat for a week or so. What you're left with is pure heaven, and you really can't hang/dry it "too long."
For a number of reasons I won't get into, that isn't an option now. I want to dry this out in my MES30.
Question: how long? What temp? Add any smoke?