Dried cured wild Tahr sausage, three different cold smoke levels, none, 1.25 hours and 2.5 hours. Visually the more smoke the richer the colour. Flavour wise my preference is for the 1.25 hours as it adds a lovely subtle complexity and lets the flavour of the meat show. While it was fermented it didn’t really get that tang that you sometimes get. Not sure if it was the meat or spice mix covering the acidity, thoughts anybody? Cheers to @meritmeats for the hook up.