Made some pepperoni from a High Country mix, taste O.K. but was wondering if there was a way I could dry it out a little more.
Any suggestions would be great.
I suppose if you leave it uncovered in the fridge for a couple of days it'll dry up some. Most self defrosting fridges suck moisture out in a hurry. I like my sausage on the moist side but that's me.
I'm not familiar with the cure mix you use. If it has an acid base ingredient, you could air dry it several days at room temperature; room temperature meaning 65°F - 68°F at a humidity around 65% - 70%. If not or you are not sure RAF's suggestion should work.