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Old 07-08-2007, 09:47 AM   #1
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My grandparents did that..left the sausage at room temp to "dry" the casings....I would place paper towels between the sausage and put them into lugs and place in the fridge for them to dry some...
If you have a food saver it's not as big of an issue with the casings being wet...the old way with the butcher paper and plastic bags..you would get more freezer burn...Hope this helps..and please post the recipe
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Old 07-08-2007, 11:05 AM   #2
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Like Dave said, Better to be safe than sorry. My great grand pappy and my grandpa hung sausage all the time, but that was over 30 years ago and as we all know meat is not razed as it was many years ago. Better to play it safe in my book.
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Old 07-08-2007, 12:23 PM   #3
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If you are planning on eating them that quick no need to worry about drying the casings...it's only when you plan of freezing them that it becomes a consideration..hope that helps
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Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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