I have some sausage that I made 50/50 mix and wanted to know if I could put some links in the dehydrator and dry it. Would this be ok or is there something I should have done when making it

50% pork seems to me to be too much for dried sausage. I have never tried to dry sausage in a dehydrator so I am not going to comment on that.

Thanks, I really have no idea about drying, and I would rather be safe than sorry.

I just hang mine in the smoke house for a couple of weeks, depending on the weather to dry it. Use about 30% pork. Have seasoning with curing salt in it. Good luck, maybe some one else on here has tried a dehydrator to do it.

You need some curing salt.

Our recipe is 50-50 pork to deer.

I have always been told and was taught it needed to be cold/cool to make dry sausage, and we made it like don K said in a smoke hosue not a dehydrator.

However there is a fella on here who makes it (commercialy i believe) who says he runs his at 85 degrees. I guess it works for him, but I aint trying it.

matt

build you a smoke 'house' at that fancy new pad of yours. the cooler smoke will 'dry' more than cook. I will help you in exchange for some bird hunting opportunity!

i have sliced the sausage I make into 1/4 inch medalions and dehydrated those in the dehydrator, turned out pretty good. the ones I make are 75% deer 25% pork (boston Butt usually)

As long as you have the curing salt 50\50 shouldn't be a problem.

Main problem with 50/50 is the fat content, Fat does not dehydrate well IMO

Im not familiar with the dehydrator, I like cold smoked dried sausage and dont think you can smoke in a dehydrator. We were making leaner dried sausage and noticed we didnt like it as much went back to full 50/50 and like it more again. As long as you have the curing ingredients in you should be fine with the 50/50 tho.

slayer ill see what i can do. lol

Some ppl dry sausage in the oven with the door opened slightly

Wait till wintertime and hang it in the attic.