Pepperoni Question

[bundy]

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.

[RAF128]

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.

[Habanero Smoker]

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.