Gonna start on some Spanish salamis. 1st up some Spanish Chorizo de Cebolla. Tomorrow I start on some Salchichon.

Never heard of either of those.
Do you have some kind of book for a basis as your guide?

Never heard of either of those.
Do you have some kind of book for a basis as your guide?

Me either.

Lots of Internet and a couple of sites.  I had never heard of Salchichon till I started, I am a little surprised you guys have never had Chorizo.  Although I have never had Spanish Dried, lots of Mexican Chorizo in California, at least in Fresno & So Cal areas. 

I think the guys on the forum do not take me serious, as they do not embrace the Cheap Screw philosophy.  I also think it might not be as active as it used to. I guess it would be like someone coming on here and sharing they like to squirt lighter fluid on a perfectly good starting chamber for getting the pellet pit going!  I guess it would be OK, but why.

Meats & Sausages

Wedzarnicza Brac

Chorizo I've had. It's the Spanish salamis, and Salchichon I've never heard of.

They are both fermented and dried salamis.

Chorizo is in the Drying chamber, Salchichon is fermenting!  The Chorizo smells completely different after fermentation then the Italian Salamis do!

Will see how the mold 600 works on the Chorizo.

This has been really neat to watch. This is something I am very interested in and my wife tells me I already have enough hobbies.

This is such a double entendre but...does your wife like Salami?  If so, at todays prices, the set up pays for itself pretty fast!

And it only took 3 months to think of, but I think I will configure the freezer to become the Fermentation chamber for the future!

Everybody is now in the drying stage!  Chorizo de Cebolla on the left, Salchichon in the foreground and the Sopprasota on the left!

40%+ loss, I am gonna shoot for 45-50% loss.  I have never had Spanish Dried Chorizo, no idea what it should taste like.  A uniquely tasting salami as I have ever had.  Cant even describe the flavor.