lotalota,

I’ve had good success taking sausage along on canoe trips. On one two week trip, we took along 25lbs. of venison summer sausage. By the end of the trip there was some mold on it that we just scraped off, the same as cheese. Since then I found that if you vacuum bag with a Food Saver you can keep the mold off.

The real trick is in the cooking. When mixing everything together I always add  Prague Powder # 1 (the Cure). This is a combination of a small amount of sodium nitrite on a salt carrier. When cooking make sure the internal temperature reaches at least 152dg. I usually run over a few degrees, because I take my eyes off of it. :)

I’ve taken this on every trip since 1992, with no complaints. I too would like to know now the dehydration works out. I could save weight and take more stuff that I don’t need along.

asmjock,

When you bring the temperature up to 170, do you hold it there for any length of time? I use to try and hold in the mid-150s for four or five hours. Now I just pull it out of the oven as soon as I see that the meat is hot enough, and throw it into a bath tub full of cold water. I remove it from there once the temperature hits 110.