Use MES for drying sausage?

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JoeGNJ

Newbie
Original poster
Nov 29, 2017
7
0
Northern, NJ
I have a MES 30 digital smoker. I'd like to try curing, drying and cold smoking sausages using Prague 2. Most recipes call for a drying out/hanging the sausage for several days before smoking. I don't have a suitable place to hang them. I was wondering if I could hang the sausages in my MES, while it's idle, and unplugged, and then, cold smoke them after the required drying time has elapsed. Has anyone tried that? Results? Safe?
Many thanks and Happy New Year!
 

BGKYSmoker

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Dec 25, 2010
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For curing you will first need to ferment (salami style) products. You can do this with heat between 75-80* for 24to72 hrs. Then you will go into the drying stage. Not saying you cant do it just read up on it.
 

JoeGNJ

Newbie
Original poster
Thread starter
Nov 29, 2017
7
0
Northern, NJ
For curing you will first need to ferment (salami style) products. You can do this with heat between 75-80* for 24to72 hrs. Then you will go into the drying stage. Not saying you cant do it just read up on it.
Thank you!
 

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