Seeing that you're in NC too, where did you hear about making this kind of sausage? I've always just heard of hanging and air drying link sausage. That is done at temps just above freezing. Also read about and watched a couple of shows on food network about air drying/aging beef the same way. One of the shows was with Alton Brown and the other was Guy Fieri.
I would love to try air drying some country link. Do you or anyone know of some good links on a how to for that? I'm not sure if I need to add more salt or any Morton cure if I'm planning on air drying. Drying sausage and making sugar cured hams are too things I wish I'd learned from my Grandpa before he died. When you're younger, you don't think of those kinds of things till they're too late!
You know, I've got a whole set of Foxfire books. Think I'll check them for some info. If I find anything, I'll share.
Bobby