Homemade smoked salami

[@joshuajaistein9558]

to the point - "no BS" , thanks for the great video sir !

[@Supergasolina]

Gutes Video, das mit der Reifung werde ich mir nochmal anschauen.

[@doreenoke1217]

What a great video!! You should make some more sometime...like maybe this weekend...just sayin.

[@Fargo2024]

I made 100 lbs of Hungarian sausage ...I smoked it with Cherry Wood and let it hang to cure in my cold cellar ....delicious 😋 !

[@rolandgwalter]

Sounds delicious. I'm intrigued by the extra pair of hands that appeared. Were they from Amazon as well?

[@koke5931]

Yes, the hands are also from Amazon. I ended up returning them. . .

[@panikkosloizou1302]

After smoking, can l hang them on the fridge door and they will finish there in17 days?? From Cyprus 🎉

[@koke5931]

Your fridge is going to be too cold and dry. If you have a garage or cellar to hang them (15-19 degrees C) That is ideal. Where I live in Spain I can only make these from October to May. The summer is too hot. I hang them in a small building beside our house (the laundry room).

[@asj4135]

greatttttttttttttt

[@antonhuman8446]

Did you leave the candle in the smoker, with the smoker-ring? Thank you.

[@koke5931]

Yes the candle stays in the smoker-ring. I eventually burns out but the wood keeps smouldering.

[@antonhuman8446]

@@koke5931 thank you

[@ГульсараБекмашева]

Хочу сделать,но нечего не понимаю без перевода

[@BhajanSangeetSaini]

Did you use curing salt?

[@koke5931]

I don't because I want to keep the sodium nitrite out of my food. You could use curing salt if you're concerned about bacteria. I find this method works well for me: white mold is good; green mold is bad but can be cleaned off with alcohol (vodka); black mold means throw it away!

[@BhajanSangeetSaini]

@@koke5931 just asking because i am going to make

[@ВладимирЗайцев-ц7и]

Молодец.