I made some Andouille sausage last weekend and decided to try drying it to see how I liked it. So far after drying for one week, I am really happy with it and am going to let hang another week. I brought it up to 160F and then cooled with cold water.It was great the next morning and I do like a nice freshly smoked sausage but I really like how the texture and the flavour have changed. Will update next week.