- Nov 3, 2016
- 3
- 10
Hello! My name is Tim and I live in Ohio, in the Cleveland area. I am in the process of getting everything together to try to dry sausage. This is something my son and I would like to do together as we both love dried sausage. I have been reading online and there seems to be many different opinions on humidity and temperature as well as a fan. I have two places I am looking at, I have a 4 foot crawl space in my basement that I was thinking of using. I would be worried about putting a heater down there though to maintain the right temperature. I did purchase a humidifier also and experimented with it, the highest I could get it was 69% if that was accurate. I also have another place up off of my bedroom that is a storage area in the closet, there is a door and it opens to the roof which has a power vent so it would get the air from the outside.
Any advice on what temperature and humidity I should keep the space at for drying sausage along with any recipes that are use around 30-40 lbs of meat is appreciated. I am new to drying and want to do this right the first time so I do not waste money. Also advice on air flow, what kind of fan and how often should it be on? I am hesitant to leave a space heater on when I am not home and I know this takes at least 4 to 6 weeks.
Any advice on what temperature and humidity I should keep the space at for drying sausage along with any recipes that are use around 30-40 lbs of meat is appreciated. I am new to drying and want to do this right the first time so I do not waste money. Also advice on air flow, what kind of fan and how often should it be on? I am hesitant to leave a space heater on when I am not home and I know this takes at least 4 to 6 weeks.
