UPDATE... FILETTO BACIATTO....

[dernektambura]

This is soooooo good... getting there....

 

[weev]

Looks really good man that turned dark all the way thru it

 

[dernektambura]

Looks really good man that turned dark all the way thru it

it's not quite done yet... I woul say another 3-4 weeks aging will bring right taste, colour and texture....

 

[indaswamp]

Looking good Dernektambura...

I found this:
https://www.meatsandsausages.com/sausage-types/fermented-sausage/traditional

Been reading a lot about making fermented sausages lately...

 

[dernektambura]

Looking good Dernektambura...

I found this:
https://www.meatsandsausages.com/sausage-types/fermented-sausage/traditional

Been reading a lot about making fermented sausages lately...

that article is good starting point.. . trust me when I say that fermented, very low temp smoking and dry/aging is way more friendlier than smoking at high temps and trying to store product after that... there is no complicated stuff as internal temp for example. . it's pretty straightforward.... use cure #2 and age it and smoke it to your taste..