Good news, to me at least. There's a book out on Dry Cured and
Fermented Sausages that looks like it might be a winner.

The Art of Making Fermented Sausages
<http://www.amazon.com/dp/0982426712/ref=pe_606_14001560_pe_ar_t1>

I've always liked the Kutas book, and others on the subject,
but they fall completely short on the subject of fermented
products. I think this book might fill that niche. Hopefully
some of the recipes will give my cold smoker something to do
this winter.

--
Mort