We made sausage last weekend and I have a few questions on smoking and hanging.

[cnl390]

Last Saturday we made about 100 links of fresh vensison & wild hog sausage and the same amount of dry.  We used Cure #1 for the fresh and Cure #2 for the dry.  We let it hang for ahout 12 hours then started the smoke.  Smoked for 3 days at around 80 degrees.

now for my questions...

 1)  How long do we let the dry hang, and at what temp?

 2)  Can the dry be eaten now if it is cooked?

 3)  An other suggestions or comments.

Thanks

 

[bigwheel]

This looks like a fairly good link on the topic. Looks like this fellow is recommending the dry cure be allowed to go until the sausage loses 30% of its starting weight. Dont imagine any issues arising from eating it early in a cooked form other than maybe a less that stellar flavor perhaps. .
http://cooking.stackexchange.com/qu...sausages-with-proper-humidity-and-temperature