I just got through making another batch of dry cured chorizo but this time i cold smoked it for 3 days. and it came out amazing. this was my first time cold smoking something for such a long period of time. so believe you me i did my research. now this is a dry cured fermented sausage it contains both CURE#2 AND Bactoferm f-lc. So after i cold smoked it using AMNPS. ( oh i used oak & cherry pellets BTW) i hung it to finish curing at 58 degrees with 75-80% humidity in my cheapo curing chamber. heres what it looks like. Its very very good!!!!!