Been kinda bored so i did 5 lbs of cure #1 smoked salami.
Used 3" fibrous casings and netting. I let the meat mix do a couple day fridge rest before stuffing.
![](http://i868.photobucket.com/albums/ab242/nepas1/15-16%20sausage/hssalm.jpg)
![](http://i868.photobucket.com/albums/ab242/nepas1/15-16%20sausage/fridhang.jpg)
Got 3 nice chubs. Hanging here for room temp before smoking.
![](http://i868.photobucket.com/albums/ab242/nepas1/15-16%20sausage/hssalm66.jpg)
Done and first smoke complete.
![](http://i868.photobucket.com/albums/ab242/nepas1/15-16%20sausage/salchub27.jpg)
After cooling i did a second smoke of cold hickory.
![](http://i868.photobucket.com/albums/ab242/nepas1/15-16%20sausage/smoksali.jpg)
Overnight in the fridge, cut the ends off so the vac bag dont get holes. Took the netting off one so i can taste and check.
![](http://i868.photobucket.com/albums/ab242/nepas1/15-16%20sausage/finsal.jpg)
Oh yeah.
![](http://i868.photobucket.com/albums/ab242/nepas1/15-16%20sausage/finsal1.jpg)
Ready for where ever
![Cheesy :D](https://letstalkbbq.com/Smileys/akyhne/cheesy.gif)
![](http://i868.photobucket.com/albums/ab242/nepas1/15-16%20sausage/finsal2.jpg)