A friend gave me a couple of links of dried venison sausage. Problem is it's too moist, almost raw and mushy inside. He made it the way he likes it and I appreciate the gift.

I'm curious if there's a way to dry it further? I don't have a smokehouse.

Hoosegow said:

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Nah, you don't need it in the oven. Just hang it in the kitchen until it is at your desired texture. Might put a fan on it.

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This.

HTownAg98 said:

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Hoosegow said:

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Nah, you don't need it in the oven. Just hang it in the kitchen until it is at your desired texture. Might put a fan on it.

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This.

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This. When humidity is low it dries really fast. I usually set mine out for a few days as I like it dryer my self

Yep.

Refrigerator will dry it out pretty quickly. I had a ring get pushed to the back of the fridge and forgotten for a couple of weeks. It was like jerky when I found it.

You can hang it indoors and wrap a brown paper bag around it to accelerate the drying process.

EDIT - Cowman beat me to it

Put it in a paper grocery sack with salt, and put it in the frig with the top of the sack slightly open

Forgot to add something to this. When you cut off a slice, does it have a dark band on the outside with a bright red center? If so, you have case hardening, and leaving it out on the counter or in the refrigerator won't fix it. The solution is to vacuum seal it and leave it in the freezer for a month or so. It will even out.

I'm headed to Fredericksburg Saturday to make sausage with the family. My mom and stepdad have a 10x10 insulated shed that we use as a smokehouse. It has a window unit a/c that works great. They always get it smoked and dried just right for us, and then they seal 'em up in foodsaver packages for us, too.