Been kinda bored so i did 5 lbs of cure #1 smoked salami.
Used 3" fibrous casings and netting. I let the meat mix do a couple day fridge rest before stuffing.
Got 3 nice chubs. Hanging here for room temp before smoking.
Done and first smoke complete.
After cooling i did a second smoke of cold hickory.
Overnight in the fridge, cut the ends off so the vac bag dont get holes. Took the netting off one so i can taste and check.
Oh yeah.
Ready for where ever