Question on Dry Cured Hard Salami
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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!
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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!
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