"Drying" kielbasa

[eddieb85]

Delete.

[58limited]

Welcome to the pit. If the sausage has a curing salt it is OK to hang and dry for awhile although I would hope the humidity was 70% or less. I just made a recipe from 2 Guys & A Cooler's youtube channel that had me hanging a sausage up in the house to dry for over 24 hours. It turned out good.

However, if you are a novice or uncomfortable with doing stuff like that then don't. Better safe than sorry.

[Smoker_Boy]

Welcome eddie!

You're in the right place for anything meat related.

[Dick Anderson]

Any time I smoke sausage, I use #1 cure. That needs time work in the meat paste; so it is hung to dry (unless something like encapsulated citric acid is added). I don't know if I would hang it outside on a humid day, But i keep a couple broom handles in my kitchen for that purpose. I hang for several hours.

[fzxdoc]

The flies must have had a picnic at your friend's house that day!

I had an Italian friend who used to dry sausage in his kitchen like that all the time. He said his Sicilian parents used to do it all the time in their grocery store back in the day. My friend lived to be 99 and still would be here had it not been for Covid. Still, every time I saw that sausage, I'd warn my friend once again. He didn't make the sausage, he'd buy it from the grocery. Yikes.

Welcome to The Pit.

Kathryn

[texastweeter]

If smoked and cured it's fine.

[Sweaty Paul]

Salutations from Hays, Kansas!

[Draznnl]

Welcome to the Pit from the Florida Suncoast.

[RonB]

Welcome to The Pit.

[Donw]

Relating that they were drying on a humid day shows they have some understanding of how to dry sausages. And, unfortunately you didn’t relate how long they were drying for as the process can go on too long. A properly ground, properly cured, and properly mixed sausage can be air dried without issue if they know what they are doing.

It is still a matter of personal choice. If it didn’t feel right, then don’t even think twice about refusing. I think nothing of eating country hams that have been summer sweated at around 75F for 6 months or more, nor eating my families dried sausages after being hung for months after drying, but I trust how my family has been doing it after hundreds of years of practice.