Gonna give this a try 50 mm bags , and used the recipe for the Fennel Salami from their site . Followed it as is , but used a Missouri dry Red from Stone Hill .
I have trouble with the pics on this site , just not used to it yet .
So ,,,I ground and mixed it up , stuffed , hung at 70 degrees for 48 hours ,, nice red color , so into mini fridge .
I'm guessing 5 or 6 weeks to get the 35 percent loss .
Hope it works out , sure smells good .