Thank you. I'll try this one again with cure #1 and less salt.

I made this sausage from info on the home site. It called for cure #2 and cold smoked. It said to dry until yield is 87%. This recipe is on the Fermented and Dry section of recipes. Is this safe to eat at 87% or should it be cooked before eating? I dried this sausage for 7 days after smoking . It is...