Thank You too ...

All is well. Now will be making more things , just not sure they should be long with a lot of talking or shorter and i would explain if questions will come up.

@@ReallySmoking, we prefer you explaining as you go, it is better than having to read all the questions that could be asked. Some of the short videos that we see have a lot of questions. Your discussion through this video were perfect. 👍🏼 👍🏼

@@gordonhogg4675 Thank you

Thank you . Greetings to you too ...

Welcome ... it is actually 4 connectors - Inkbird Bluetooth Meat Thermometer, Four Probes Grill Meat Oven Thermometer with 150 ft Bluetooth Remote Range,Magnet, High and Low Alarm, Timer

I really appreciate your answer, thank you.

heat is to make water to be at 81F

sadly i will not be able to tell correct numbers - usually i dry in basement and store in fridge and 2-3 weeks would be time , unless you vacum seal it - then probably 6-8 weeks.

@@ReallySmoking Thank you ! Your video has inspired me to try something new!

@@deborasartain7491 and comments like that inspire for new videos :) ... Thank You.

Yes it can be done, but beef have a little different structure. i never they to do only beef , but mix with pork - perfect. If you looking beef only - i would suggest to look for meat sticks - dryed beef sticks - i have video on my chanel.

Thank you very

i suspected that someone will start to go deeper... we will get to it. i would say we do need it , but then should i start to go like a pro (i'm not a pro) or i will go slowly making things more complicated and adding things as they really should be in ... fyi starting culture could be replaces with cultured milk :)

@@ReallySmoking, I DO like the idea of cultured milk, I will definitely have to try that. But it was really because I thought that fundamentally the difference between sausage and salami was the addition of a culture and fermentation. I also am not a pro but have been trying several sausage recipes, when I get my fermentation chamber built I will be trying to make salami. Thanks!

@@gordonhogg4675 you can make a lot of things without fermentation chamber - all these recipes are coming from many years ago and they did not had fermentation chambers or refrigerators ... i'm smoking and drying meats for past 15 years only and that started because i could not find good quality product what i'm used to. Started by building cold smoking chamber and following things told by others ... and regarding salami - just look for some Italian style things and they adding wine everywhere , if you will go north they adding brandy to initial mix .... so i still have endless recipes to show, but base production will be the same :) ... sorry for long answer.

@@ReallySmoking thanks, in a similar manner we have been making sausage and several whole muscle cured and dried meets for several years (not 15 though) and we like your recipes. Our basic sausage recipe is very similar to the one you used in this video, but we do add red wine. I built a cold smoker about 4 years ago and for the last 2 years we don’t hot smoke anything. Recently though we got interested in salami and salumi, we tried doing it at room temperature but it is lacking flavor so I started building the fermentation chamber. Don’t get me wrong, we really enjoy making the non-fermented sausages and dried meats, we just want to try other things as well.