Chop,
You never used a cure chamber on these? Did you just stuff, cook, and wrap in butcher paper into the fridge?
Yes . What I didn't freeze , I was storing in a plastic bag in the fridge . After a couple days it would get sticky on the outside .
I happen to mention that to a meat cutter one day , he said hold it in butcher paper , it has to breath .
So I wrapped up the krakow . Couple days later I could tell it was losing weight . So I got the idea to try long term .
So to answer your question ,
Mixed up with cure 1 added at the correct amount for the weight of the meat .
Dried the surface and hung in the smoker as normal , pulled at an internal temp of 152 .
Out of smoker , into ice bath cooled down to 90 degrees .
Dried off and in fridge over night .
Next day cut in half , remove casing and wrap in pink non-coated butcher paper .
In fridge , I keep mine at 36 degrees for this stuff .
Check after a couple days / weeks . The right way would be to weigh it . I think the number is 17 % loss makes a semi-dry sausage ?
Keep an eye on it , and dry it to your liking .