ATT: expert sausage makers!

[smokeNcanuck]

With semi-dry sausage, which you are referring to; they are air dried for about an additional 3 - 4 days at room temperature (approximately 68°F); with an RH around 65%. The step is to get them a little dryer and is optional.

Thank You!!

10.5 maybe you could ask him if he knows any differences between US and CAN cures.

P.S.
Another great news letter, Thank You!!

When i get back home i will show you the secret dry cure cabinet 

No you won't ;) ;)

[terry08]

I have used this recipe many time with rave reviews. I smoke mine but if you want it fresh. Just omit the cure and add some liquid smoke for flavor. I also add powdered milk as a binder.

http://www.lets-make-sausage.com/venison-sausage-recipes.html