This “charming” looking contraption is my sausage incubator in action. If you like dry cure sausage (I do) and want to make it precisely to your own taste (as I do), you have to go through this process. It’s a walk into a semi-lab-clean and semi-bio-hazardous nook. This is how you grow your good bacteria and develop the mold on the casing. The sausages hang there for about 2-3 days before going into the drying chamber. It can be intimidating and kinda unappealing at first. But the outcome… oh boy, those sausages when ready and dried, are unbelievable!