§ 68. Sunning and Drying
The sausage should be prepared in the morning, so that it can be hung up to sun by noon. If it is prepared in the afternoon, there is some danger of its spoiling, especially if the day is not very cold, because it has to be stored over night before it gets much sun. Sunshine and cold north wind are needed to make the best sausage. With five days of wind and sun, the meat becomes hard and firm. In case of rainy or damp weather while the sausage is being dried, it must be hung up in a small room and a small charcoal or wood fire kept burning underneath. If the sausage is not well sunned or dried, it is very likely to spoil, and an effort should be made to get it pretty well dried within five days.