Well gents and ladies, the proof is in the pudding. Five of the chubs? rolls? (What the heck do you call a length of salami?) reached their goal weight today. I sliced a few inches off of one to test it. The verdict?
Looks like the time was worth it, and the payoff is sweet! I know I'm biased, but I think this was as good as any hard salami I've ever bought. The perfect balance of sweet meat and salty/peppery spices. Good, firm texture. Looks like store-bought bacon isn't the only thing of the past.
Here are the final shots: As they came out of the wine fridge...
I again wiped them with the water, salt and vinegar mixture, just to be sure, before I sealed.
The first cut is the deepest.
Sliced and paired with a little Colby cheese. In retrospect, a red plate probably wasn't the most photogenic I could have used.
I have two questions for the more knowledgeable:
1. Are they shelf stable, or do they need refrigeration? The instructions didn't say. I put them in the fridge for now, to be on the safe side.
2. And, how long do you think they'll stay good vacuum sealed and in refrigeration?