Dried venison/pork sausage, making lots of it

[FishnHunt]

Greetings from Texas!! I've had a successful hunting season with my recurve bow and I will begin sausage production soon.  Last year was my first year making sausage and I used a mix of 2/3 venison and 1/3 pork shoulder.  I ended up making sausage with about 30 lbs of meat.  Some was hot smoked, some was cold smoked then hung (in a room) for 11 or so days.  I did NOT know about cure #2 at the time so I could not hang it for very long.  I much prefer the dried sausage to anything that has been truly smoked.....so this year I plan to make a lot of dried sausage but I don't yet have the proper equip.  My plan is to stuff the sausage then hang it in my bbq pit w/ side smoker box at a low temp for 8 or so hours to get some flavor then hang it in a dryer/chiller of sorts for a few weeks.  The problem is I currently do not own a dryer/chiller.  I think the dryer/chiller will need to be a rather large device with which to control temp AND humidity.  I am hoping someone can lend me a hand and provide some basic guidance on what to look for in equip and where to find it, what size I might need and maybe even links to other similar discussions on this forum.
Unfortunately I do not have the time to build anything....I just need to buy something and it will probably have to be rather large.  I'd like to have 30+ lbs of meat in there at a time.  Any advice would be greatly appreciated!

Thank you!

[Mr Walleye]

FishnHunt

Here is a link to Habs setup...

http://forum.bradleysmoker.com/index.php?topic=12597.0

I realize you are looking for something you can buy but to my knowledge there really isn't a product out there for the person who wants to do this at home.

Mike

[Habanero Smoker]

The setup that Mike linked you to is easy to assemble. I've found that I did not have to drill any holes. The the temperature probe is small enough that it does not interfere with the seal. The power cord going into the refrigerator to power the humidifier and fan is a flat 16 gauge three wire cord, so that also doesn't interfere with the seal.

[FishnHunt]

Wow thanks for the ideas and taking the time to post up.  Last year I dried everything by making long sausages (not loops....just straight pieces) and hanging them straight down.  I hung them from a rack in a cool room but the temp was not constant b/c it was just open air in a cool part of the guest house.  I kept them from touching eachother and kept a small fan blowing on em and they tasted great and it was simple. But this time I need serious capacity..... I am gonna take some time to read those plans over and research and I'll keep yall posted on the progress!

Thank you!

[Habanero Smoker]

If you go to the link below and scroll down to Mike's post, he listed several links. Those may save you some time in your search.

http://forum.bradleysmoker.com/index.php?topic=12439.msg142431#msg142431

[FishnHunt]

Awesome, thanks again guys.  I'll let yall know what I end up making!