Thanks.
I will have your info in mind next time. It will probably lend a nice color to a Salame Rosa also.

Looking great. I never can achieve that beautiful color. Mine always turns out much paler.
Do you add approx. 20 % water?

Sometimes I think sea salt is too highly rated. I have tried two different well known Italian brands because I wanted my cold smoked salmon to be top notch. Both had too many impurities in them and one of them was so wet that the weight had to be adjusted when I EQ salted meat. Expensive lesson for ...

That is great information. Maybe it is best to skip heat ferment and go straight to drying chamber. Slower ferment should be good for color and flavour. No problems with Staph. Looking forward to step II.

"The Maverick ET-732 is a dual-probe, remote thermometer used to monitor both barbecue and food temperatures. The probes plug into a transmitter that sends data to the receiver that can be located up to 300' (91m) away, according to the manufacturer." I have been using this in my smoker for the last...

Looks great! Very simple recipe. Right now I have a pure beef salami in my chamber.
Just salt (& nitrite) Some times we just have to try...

Redzed. You poach the liver for a couple of minutes. Marianski writes the following; "Liver must not be cooked as it will loose its emulsifying properties. In many recipes liver is cooked briefly (blanched) in hot water for up to 5 min to remove any leftover blood but there is no real need for that ...

Redzed; that prosciutto looks absolutely flawless.
Perfectly dried!

Thank you for your work

Do any of you see this kind of txt after the software upgrade? Or is it something I can fix on my Mac? Don't see it anywhere else. ==//== Aceite de Oliva..............................................olive oil.......... Azafran...........................................................saffron...........

+1

Yes this site is antiquated. But remains the top site for exchanging useful information. Personally I do not miss all the "see my bacon" pictures that are on many other sites. Please keep up the good work here.

Thank you StefanS
I will probably have to raise my temperature range to match yours for best color. Usually I smoke hams etc. at lower temperatures. I was afraid that holding meat at 140 F for maybe 4 hours could create problems.

Too nice!!!
Do you have an idea of how much saw dust (liter) you use per hour. Temperature and size of smoker? I seem to have problems of creating that beautiful color of your products with out using some heat.
TIA

Hi Redzed
Thank you for your response. Are you staying for Oktoberfest? I was there in ´69 and plan on returning next year. Have a nice stay stay and remember to have a weisswurst.