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Hi guys. So, since out of my previous batch looks like no more than two pieces are going to be okay, I'm trying again and I hope for better results. I used a recipe I got from a Charcuterie book and a lot of help from DaveOmak so let's see how they turn out this time. I used F-RM-52 and...

Hi guys. I have a question about this salami I've had in the chamber for about 7 weeks now. I bought a kit from sausagemaker.com and followed the instructions. I have the salami at ~45 degrees with a ~75% humidity ( I had it higher in the first 4 weeks maybe 82%) and some parts of the salami...

Hi, my name is Carlos and live in California. I've been smoking meats for a while now and enjoy it very much. I have also been making sausages and some smoked salami. I'm a hunter and a fisherman. Lately, I've been playing with curing meats and that has not gone as well as I wish it did. But I...