Quick Answer
To dry venison sausage, hang it at 68-72°F (20-22°C) and 60-70% relative humidity for 2-5 weeks, or until it reaches an internal temperature of 160°F (71°C).
Understanding the Drying Process
When drying venison sausage, it’s essential to create an environment that inhibits bacterial growth and promotes the evaporation of moisture. This can be achieved by maintaining a consistent temperature between 68-72°F (20-22°C) and relative humidity levels between 60-70%. A temperature above 75°F (24°C) can lead to the growth of unwanted bacteria, while a temperature too low may slow down the drying process.
Preparation and Hanging Techniques
Before hanging the venison sausage, ensure that it’s been made according to a tried-and-tested recipe, and that the meat is of the correct temperature (between 38-40°F or 3-4°C). It’s also crucial to hang the sausage in a well-ventilated area, allowing for air to circulate around the product. To facilitate even drying, the sausage should be hung from a sturdy hook, allowing it to hang freely. A minimum of 6-8 inches (15-20 cm) of space between each sausage is recommended to prevent moisture from transferring between the products.
Monitoring and Maintenance
Regular monitoring of the venison sausage’s condition is essential during the drying process. Check the internal temperature of the sausage every few days, aiming for a minimum of 160°F (71°C). Additionally, inspect the sausage for any visible signs of spoilage, such as mold, sliminess, or an off smell. If you notice any of these indicators, it’s best to discard the sausage and start the drying process again.
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