Preheat your smoker to 70C, let it cool, and load your sausage into it. Open top and bottom dampers wide and warm sausage at 42C for one hour. Smoke at 55-58C until you achieve a good colour, 2 to 3 hours.

First you dry the sausage, so it can absorb the smoke, then you slowly bring it up to temp....

Update on the Salami mold. It's filling out really well given it was smoked.

Hygrometers just don't react quickly enough to keep a tight range of humidity. You have to think of the chamber being like a home oven,
The temperature you set is an average temp, the actual oven will vary + - 15 - 20 degrees. Right now just make sure your controls are functioning properly...your...

Here's a book by the Marianskis that has lots of recipes indexed alphabetically, and by type and country of origin.

Pretty much the same (or similar) recipes are on-line here: