Drying Sausage

[timt]

Hello!  My name is Tim and I am from the Cleveland Ohio area.  I am looking to dry sausage for the first time.  I have looked on the internet and there seems to be a wide variety of opinions on the temperature, humidity, and air needed to dry sausage appropriately.  Any help on giving me some advice as well as any recipes for mild and hot dried sausage is appreciated.  I was thinking of using my basement crawl space for this purpose.  I purchased a humidifier and the crawl space has a vent I can open to get heat there if needed.  Any help/advice is appreciated.

 

[elginplowboy]

Howdy from Texas. Drying sausage is a highly adavnced form of making sausage. Not a recommended place to start for the novice. What is current skill level in making fresh sausage? Smoked sausage? What is your knowledge of cures and starter cultrures? Do u have all the tools and equipment? Food safety is the primary concern as some pretty nasty organisms can grow if the proper procedures and ingredients are not used/followed/properly measured. Be careful with internet posts as u dont know the background and anyone can post anything. This site does a great job with safety will correct errant posts. A published source is better in my opinion. The best book i have read is - The Art of making Fermented sausages by Stanley and Adam Marianski. I dont want to discourage u, i just want u to be succesfull and not make something that will make someone sick. Good luck and remember to post lots of pics with your process and finished goods.

 

[timt]

Thank you for your reply.  What do you recommend for the humidity to be always as well as the temperature for drying sausage?  Also how often should I have a fan going to circulate the air?