- Feb 21, 2009
- 18
- 10
Curious why sausage is sometimes cured while hanging instead of laying on a rack? It's sure a lot easier laying them down, so I figured there must be a reason it's not done that way at times.
Anyone have any info ?
(note: edited to omit my stupidly generalized observations, after reading another thread here showing links being smoked on a tray)
Anyone have any info ?