Any hints on cooking times? I was doing a pork shoulder today and decided to throw on some sausage so I'd have some meat for lunch. I had two different kinds- one was an air dried sausage, and the other a regular country sausage. After two hours, the air dried sausage was definitely a lot drier than the other sausage. I felt like I could have cut a half hour or more off the cooking time of the air dried sausage. The regular country sausage was really juicy and was probably about right- it maybe could have stood to cook a bit longer.