<![CDATA[Question on Dry Cured Hard Salami]]>Has anyone ever put a light cold smoke on hard salami before putting into the curing chamber? If so, did you use Mold 600 before or after that process? Or at all? Going to make a batch today and was trying to decide whether or not to give it a little smoke. Thanks for any input!

]]>https://waltonsdev.nodebb.com/topic/1156/question-on-dry-cured-hard-salamiRSS for NodeSun, 20 Sep 2026 03:55:53 GMTSat, 09 Mar 2019 10:04:17 GMT60<![CDATA[Reply to Question on Dry Cured Hard Salami on Sun, 10 Mar 2019 23:20:33 GMT]]>deplorablenc1 I am fairly sure our application specialist and I did this last year in some testing, let me look at my notes and check with him. If I dont get back to you it will be because I am misremembering things!

]]>https://waltonsdev.nodebb.com/post/4275https://waltonsdev.nodebb.com/post/4275Sun, 10 Mar 2019 23:20:33 GMT