Hello - I am considering purchasing a dehydrator and then putting a ready-to-eat fermented summer sausage in there to dry and create a dried version of the summer sausage. I think that using a dehydrator would speed up the process of drying and create a very consistent product. Hanging it up to dry takes a long time and there are so many variables, and we hope using the dehydrator would solve these problems.
Does anyone have experience with this process or thoughts on if it would work? I’ve never used a dehydrator, so trying to learn here.