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I just made a batch of Summer Sausage from a seasoning packet and was wondering if it is okay to hang it at room temp (60-70 degrees) to dry it out? Do I need to hang them in the fridge? I did at cure and encapsulated citric acid to the mix. If it is okay, can someone give me an idea on length...

Thank you for the response. I did edit my original post to include the internal temp for finish. I have several probes so I can monitor them, including the actual temp inside smoker (Pit boss is off a bit). I will figure 24 hours from serving to start smoking and wrap and keep in cooler if...

I am doing 5 butts averaging 8-9 lbs each at 225 degrees. I have smoked 3 at a time and it took about 2 hours/lb to get to IT of 200. Anyone know if 5 at a time will increase the time much since it will pretty much max out the space in the smoker? I am thinking of allowing 24 hours for...

Hello, need some help on an issue. I made some Summer Sausage...it tastes great ( I did add ECA). Smoked until 160, Ice bath till 100 and hung in 35 degree garage overnight. Sausage flavor is real good but texture is a bit soft and mushy...I have read to hand it longer, even in a basement that...