Great Bob ... thanks! I never heard of tempering before but it's exactly what happened. I now have my full curing chamber set up with humidifier, dehumidifier, heating, and cooling. Using Inkbird combination humidity and temperature controllers. I will give this another shot using traditional recipe...

This is how I made the Salami, but remember from my first post, my actual question was why did the cured version turn out bland but if heated the taste of the spices are very acceptable .... almost twice the flavor. The meat: I cut up 2 Boston butts for the pork and added enough chuck roast to make ...

I've been smoking meats for 40 years, but have never tried dry aging.  Read a bunch about making them and was in the process of setting up a dry curing chamber when I read about the Umai bags.   I had gotten LEM's seasoning packets for Christmas in the following flavors Pepperoni, Salami, and Andoui...