Homemade Sausage Making

My wife was pointing out some cookie racks that might replace the ones I currently use to dry fresh sausages after casing (the finish on the ones I have now is beginning to flake). I realized that these would be perfect for my cold smoker I am building, and am sizing it accordingly. These racks are less expensive than purpose-built racks, more versatile, nest compactly, and fit in a standard half-sheet pan.

http://www.leevalley.com/US/garden/page ... 34&p=68910

I have used similar racks for smoking and they work very well. try to get the stainless steel ones and avoid the nonstick type as they will eventually start to flake.

As I'm finding, Ross. The cooling racks that I was using have legs and are stackable with a couple of inches of room between, so I was able to stack three tiers of sausage for drying in the fridge, which was handy, but now the coating is flaking and they are useless. Definitely stainless, from here out.