Search found 2 matches
- Sun Oct 06, 2013 03:24
- Forum: Dry Cured Meats and Sausages
- Topic: Locating Bio-Cultures "Downunder"
- Replies: 28
- Views: 24944
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 ...
- Wed Sep 11, 2013 01:03
- Forum: Hyde Park
- Topic: Hi New Guys - Introduce Yourself
- Replies: 1321
- Views: 563446