I got a nice piece of brisket for my Italian beef salami .
got it grind add all the spices mix well and staff it in a casing
the plan was to cold smoke for few hours and then to raise the tamp
till 180 and till 160 IT .smoker ready cherry wood ready .i go in to the kitchen for my drink and to my horror i see the dish with cure #1 on the counter . F*&%*#.
OK change of plan i will hot smoke it 180 till 160 It and we will see.
it turn to be good and tasty but not as i plan .
i will change the spices next time and i will try again to hot smoke.
Before smoking
After smoking
some for next week
Thanks for looking