Homemade Sausage Making

my first lomo.
2 weeks curing and 15 days drying in dry age bag. Daily dry about 2.5%.
In pic also liquid smoke products like salmon, emmental cheese paprika and garlic

Nice plate of nibbles Kunde! But where is the wine?

My first 39% dried lonzino

ready to open UMAI bag


not bad at all?
paprika gives little spice taste

pepper and liquid marinated lonzo. 35% dryed

Looks Good Kunde! Did you cold smoke those also?

No, just spray little liquid smoke to the surface before put in UMAi bag.