I just got it running after rebuilding the carb, a new battery (6v), and flushing the tank. I have new rims and spokes I plan to replace next. I was made in the Adler factory in Frankfurt am Main. 1 of 38,000 made.
I waited until day 7 of curing (from 95% H2O and 20 celcius) to 16 celcius and 85 %) and scraped mold off a store bought Salami and made a small bath with Mold water and rolled the salami in the bath. 24 hrs later shades of mold, 48 hrs later covered. I am staying at 16 Celsius and reducing the H2O to 75% until 40 % weight loss. Each salami is about 1 Lb heavy. First timer with mold…..
Known in Germany as Pfefferbeisser or Kamine Wurst, they are eaten raw after curing a few days at about 90% humidity and 18 celcius, then cold smoked and hung for a week cool. Ready to eat. The Salami has to hang for About 8 days before smoking, then about 45 days curing at 16 celcius. Hardest part is maintaining 85 to 90 percent humidity until they are ready for the smoker; but I nailed in a timer and it’s working great.
Saw at my village soccer game today, in Germany 🇩🇪 don’t know exactly which kind tho