I buy country boys sausage from heb. Put each link in a paper bag and put it in the fridge for 30 days. Dries out nice and great flavor.

 

If it is uncooked sausage i'd be careful with what you do with it because it likely doesn't have "cure" in it, and you need that unless you intend to smoke it at a high tem (like 225- 250 ).

 

thanks....

I checked with Bellville. It does have cure in it. I think I will pass on this one. Not sure if it would be safe with the pork fat in it.

 

I checked with Bellville. It does have cure in it. I think I will pass on this one. Not sure if it would be safe with the pork fat in it.

Scott’s way will work, I’ve dried our smoked links numerous times with no issue. Ours have cure and we normally run 60/40 pork to deer.

 

thanks..

thanks for the feedback. I think I will try Scott's method.