Drying Summer Sausage

[Dewayne5565]

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 of time to let it hang? I have 3 pound sticks. I know humidity is important (I have a closet in my basement for use). Thanks!

 

[chopsaw]

I normally hang mine over night in the basement . I've gone up to 7 days . My basement stays about 60 / 65 degrees year round . I just have to watch the humidity or the outside gets hard . Ways around that , but I found a better way .
Remove the casing and wrap in pink butcher paper and hold in the fridge . I do it with chubs of sausage and sticks . Non-coated food grade paper made in the USA .
Here's a link .

Semi dried sausage .

Not sure if the title is correct , but I started doing this as a test to further dry summer sausage / cooked smoked sausage . I got the idea from a meat cutter at a local shop I buy from . I use pink butcher paper to wrap the sausage , then hold it in a 36 degree fridge . This is fully cooked...

www.smokingmeatforums.com

Some sticks . Out of the smoker and cooled overnight . Wrapped in paper then back in the fridge .


This is after a couple weeks .

This is after a month or more .