Summer sausage casing drying question

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Smoke Blower
Original poster
Feb 23, 2011
Vancouver, WA
I'm doing my first summer sausage tonight. They're going to be stuffed in fibrous casings. After stuffing is it necessary to dry at room temp for 1-2 hours or does hanging them in the smoker at 130 for an hour without smoke accomplish the same thing?
It is better to hang them to dry outside of the smoker so condensation doesn't form on your casings in the smoker. Hang them on a broom handle or dowels until they feel dry. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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