A lot of projects going right now. Anything Smoked is cold smoked because on cure #2 no 🚭 – non Smoked
🚬- smoked
Left to right
1. coffee mole coppacola 🚬
2. jalapeño coppacola 🚬
3. Pepperoni 🚬 and 🚭
3. Traditional style salami 🚬 / 🚭
4. Grandma's Italian salami 🚬 /🚭
5. Spanish chorizo 🚬 / 🚭
6. Chili coppacola
7. Kielbasa 🚬 / 🚭
8. Pipikaula salami 🚬 / 🚭 (pipi-salami i call it) (experimental 1st batch didnt come out right i added pineapple powder, did something bizzare)
9. Jalapeño coppacola 🚭
10. Pipikaula coppacola (pipi-coppa I call it)🚭
11. Spicy Traditional coppacola (i never use juniper that belongs in gin and not in meat)🚭
12. Pipikaula eye of round ( pipi-bresaola i call it) 🚭
I've got some lonzinos im starting today some are experimental.
1. Traditional style
2. Atomic style
3. Maybe try a coffee mole one or Smoked atomic.
2nd pic i just put into the chamber
1. Chili coppacola 🚭
2. Spicy Pipi-bresaola🚭
3. Jalapeño coppacola 🚭
by Grand_Palpitation_34