This last weekend relatives came over for processing and smoking Novembers deer season harvest. Between 4 families we did up 550 lbs sausage. Most of the stuff we did was sausages I have posted in the past, but Cotto Salami was new for us and I wanted to share with everyone. Mix - http://stores.curleyssausagekitchen....ami/Detail.bok Recipe - http://stores.homestead.com/TCurley/...i%20Recipe.pdf My wife and I are quite pleased with the end products taste, but are thinking next time of adding a few different Hi Temp cheeses; we wanted to try it plain first to get a good taste of the naked mix. It will be definetly made again soon. The 25 lb. batch went into 2 casings, these chubs were large. In the smoker. Here is one chub sliced and the other waiting.