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I have made around 20 lbs of Soppressata in UMAI casing so far and it always comes out great. My question is that since this is dried at fridge temperatures, except for the first 48 hrs. is cure #2 really necessary? Wouldn't cure #1 be more suitable?

My last try at cold smoking bacon was somewhat of a failure. http://www.smokingmeatforums.com/t/251120/bacon-fail I have modified my smoker and will do another try tonight with Todd's apple pellets. Let's hope it turns out better than last time. Longer pipe from mailbox to smoker, around 20...

Made some Göteborgs sausage using Ragnars recipe, only modification was that I used Cultured dry buttermilk instead of Fermento and IPA instead of water. It was a great success, to date I have made 40 lbs of this sausage. 10 lbs. of ground pork butt. Mixed with cure and spices...

I smoked 10 lbs. of bacon this weekend and it came out completely inedible, tasted like it has been in a house fire. This is the first time that I cold smoke something. Hot smoking sausage in the same setup works great. I am wondering if there is something wrong with my design or if it just...