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My first batch of salami came out better than I could have ever expected. Everyone loved it had great taste, texture, and looked great.
So i figure 10 pound batch worked out lets do a 40 pound batch.
I get it all stuffed looks good, barely fits in the chamber still enough air gaps so not too...
I decided to start few different things all at the same time.
The Lonzino was using Lpoli Recipe and a nice pork loin, I think next time I will find a local processor since the local meat market had the same stuff as Costco.
The Salami Sticks and Salami were again using the Lpoli Recipe I...
After years of wanting to create a curing chamber I Finally pulled the trigger. Growing up we always smoked, Salmon, Venison, and Kielbasa but always wanted to get into Cured meats. I decided now is the time I picked up "The art of making fermented sausages" and "Great sausage recipes and meat...