Sausage in dehydrator?

[golfpro2301]

Hey all. Been a few years since been on here. I have recently gotten into making sausage as I follow Keto diet. I mainly stick to premade seasonings with cure #1 and slow smoke it until done. I have done this with salami, summer sausage, and andouille. I want to try my hand at dried over period of time. I read various articles regarding temperature and humidity control. I have a dehydrator that goes down to 95*F and was wondering if this could be used. I would use Cure #2 of course. I dont have a drying chamber and want to try hand at pepperoni, hard salami, spanish chorizo etc. If you can use it how do the times compare to air drying? I just ground up 6lb of pork butt and have a tub of cure #2 coming Friday. Figured I could give it a shot since home during quarantine.

 

[BGKYSmoker]

Be really hard to do in dehydrator. 95* is to much heat and the fan is too much.

 

[crazymoon]

GP2301. Look into Umai products, they let you can dry cure in your fridge, great product and easy to do.