mrobisr I bookmarked your kabanosy recipe. I’m going to try it. I dont have a drying cabinet, but will try drying it in the fridge if you think that will work

That is exactly what I did this time due to time constraints and after 3 days I vac sealed them up, some were getting too dry on the cut end. If possible don’t cut them so they are not completely exposed to the low humidity. Once you do them leave in fridge overnight and taste the next day and you may say good enough at that point. I also found that when I take them out of the freezer that if I can let them sit 10 days in the fridge bagged up they seem to get even better. To be honest they are delicious straight out of the smoker, but aging seems to build the flavor a little more. This is totally optional, but I do add Accent at the rate of 2tsp/5lbs meat, but I’m sure they are very good without it if it goes against your conscience.