Hold your breath and wait for that.
Interestingly enough, I hadn't liked this salami when I was cutting it by hand but with the slicer and much thinner slices I am finding it quite good.
You got that right Harry.
It is cured but it is not cooked. It is fermented along with an extended dry cure. I put the seasonings together. Here is the salami thread if you want to learn more about it. http://www.smokingmeatforums.com/t/114766/dry-curing-through-the-eyes-of-a-newbie-updated-2-20-12
I'll see your "Concord" and raise you a "Clemmons". I think I'm closer. (How much to rent the slicer for a couple of hours? )
Heh. A fifth of whiskey/day?