Cured sausage for the shelf -- seared with a hard crust and rested before the knife.
Prep 24 min · Cook 32 min
Trim the cured sausage and slice or portion it evenly so it cures and dries at the same rate.
Mix the cure or brine, tossing to coat, and let it work in the cold for the full time.
Lay it out with room around each piece, or pack the jars tight and top with brine.
Dry low and slow, or let the pickles rest in the cold until sharp and crisp.
Store for the shelf in clean jars and keep them cold.
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