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  1. suburbanscott

    Suburban Scott

    Thanks for the warm welcome everyone.  Due  to some reading here, I believe that I pegged down why my salami has been so hit and miss. It looks to me that keeping My cooking temp closer to about 150F rather than 200F is likely the turning point. I have never quite copied my earlier successes...
  2. suburbanscott

    Suburban Scott

    I'm a hunter, homemaker, sausage-maker in rural Alberta near the Montana border. I've been smoking my own meat for 30 years with varying rates of success, as in truly awesome to the dog doesn't like it. I've done so much 'by the seat of my pants' that I thought that it was time to get some...
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