OK folks, a sure sign that we live in the country is that we make our own venison sausage and we love dry venison sausage. This is a hands-on labor of love. Once the links are stuffed, we smoke them in our own smokehouse and some are wrapped and frozen to be grilled or fried later. Other links we leave hanging in the smokehouse to dry for a week. This is usually done in the winter when temps are low and the air is dry. This year we did not make our own sausage (insert a sad face here) but managed to find some from a friend that was all done except for the drying part. The weather this week is too warm and humid to hang the links in the smokehouse so we are improvising. My kitchen chandelier with its cute little hearts’ decor for Valentine’s Day now has sausage links hanging from it and the AC is on to speed the drying. What can I say…we are descended from good Hill Country German stock…don’t judge.