Hi Ursula just reading your post re fermented salami. Smoking time can vary greatly depending on what you are using eg wood chips versus saw dust . I find 8 Hours of cold smoking with saw dust is ample. You don't want the smoke to dominate the taste of the salami After the initial incubation period ...

hi chuckwagon. Thanks for the welcome oration. Have been making smallgoods for quite awhile. will post some pics when I can work out the process maybe 2015 the way I think!