Hi All, Newbie here but a lover of charcuteries for along time! Just made my very first salami, a Fuet, at the 19th of November this year. Recipe was the following: Pork 1600g (80%) Back fat 400g (20%) Cure#2 5g (0,24%) Salt 50g (2,39%) Whitepepper 10g (0,48%) Table sugar 5g (0,24%) Fresh garlic 20g...