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Yes! Please post your recipe. I'm going hog hunting very soon and have a friend that's bringing some to me from his hunt in Alabama. I'm out of links and sausages. Tim

Thanks, I have a feeling the estimates are for smaller diameter bags. I'm starting Len Poli Ginger Salami and Pepperoni tomorrow. The meat is cubed and the spices have been mixed in. We shall see how long this batch takes.

Thanks!

Dang. Make that 8 weeks to 31%

Almost 7 weeks later and I’m at 30% loss. They feel firm enough so I unpackaged them and put them in vacuum bags. Sliced a salami and a soppressata. Looks tasty. The salami tastes better today than it did two weeks ago. The salami is on the left. Tim

and no pictures, but it looked tasty enough

well I couldn't stand it any longer! Only about 30% loss but I had to have a taste. Nice bite, took me back to when I was a young boy and my uncle would buy us salami from the local shop. However, not much flavor. ugh I put it back in the bag and back in the fridge it went. I'll be trying ginger...

Richie, Great looking pepperoni. Thanks for replying to my thread also. Tim

I have no idea what the relative humidity is in my fridge. I did notice some white mold growing on the salami only, the soprassetta does not have the mold. From what I've seen on other threads, the white mold is okay. Can someone comment on this? Tim

Another week and another 5% weight loss. Down 24-25% now, looks like another 3 weeks to go at this rate.

Looking great! I ordered some of the 50mm bags to make some pepperoni. I may have to make some of this ginger salami too Tim

Well, 4 weeks in and they have lost approximately 20% of their starting weight. Looks like this is going to take longer than 6 weeks. I'll check them this weekend and see where they are at. The 70mm are acting like they will take longer than the predicted 4-6 weeks.

they are the metal bars for hanging wire shelving with dowels zip tied to them.

Thanks CrazyMoon and Al

Looks great Richie!

I've been watching all the threads on making salumis. I ordered the bags and their spice kits. I was doing this alone, so there's not a lot of pictures. I mixed up 5 pounds of soppressata and 10 pounds of salami. They are happily hanging in my closet. Now for the wait. I used the 70mm bags...

I really want to try the UMAi bags. I'm headed elk hunting Friday, so I'm hoping to have some lean meat to experiment with. Yours looks great!! Tim

same here, dang shipping is expensive just for bags

1:28 at 140 degrees. I hope this is long and hot enough. According to the table for 20mm sticks it should be.