So took the plunge and started a couple batches of dry cured sausages. First one is a farm house salami and the other is a Portuguese chourico. Both were from len poli recipes. Used natural yoghurt for starter culture, ground, stuffed and sprayed with mold. Chourico got 2 hours of cold smoke. anyways here are the initial hang pictures, more to follow.
Chourico, nice and red from the paprika