I recently picked up my summer sausage from the processor. It is good but a little soft for my liking. Did any of you out there ever hang your summer to let dry out and firm up. Can this be done and if so how do you do it. Someone told me to hang it in a cool basement but not in the fridge. He said that after a few weeks of hanging the summer, it will shrink a little and that you have better summer sausage. Anybody ever try this, is this safe and did it work.