Please keep us up to date.
The reason I started on the salami thread I started now is because I was waiting on the weather.
There is no way I can do it with the heat all the flies, mosquitoes, spoilage and everything else.
Just last week or so I was battling mosquitoes in the garage.
I simply have to have cool weather for the drying process.
This coincidentally coincided with this thread.
Worth