Hello from Thompson, Manitoba – Canada

[Darrell]

Thank you for the reply. I am well versed on weighing salts vs. using volumes. This cost me some batches of kielbasa and Andouille in the past. I do have all the equipment necessary, I just never made the leap into charcuterie because of a lack of a drying chamber and a healthy but not obsessive fear of botulism. lol.
After seeing so many projects posted on the various forums using the dry bags, it’s just something I have to try.
Thanks for the advice. I will try the salami finocchiona as part of my first project. The chorizo has peaked my interest as well. Have you ever tried it?