Been busy with work and house renovations so haven't had much time for salamis. I lucked into a day for myself and decided to make Pamplona Style Chorizo from Jeffery Wiess's Charcuteria... It interested me as it included beef and pork and my first time using TSP-X culture..
Here they are hanging;
And my Jesus de Lyon project is at 35%....i'll let it go a little longer and I find that 40-45% is the firmness I like.
I'll update the Jesus De Lyon post in a couple of week...and the Chorizo in a couple months
Thx for looking