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- Joined Jun 15, 2019
I don't have a curing chamber but wanted to make some salami so I'm trying out UMAi casings. Quite slick. I'm making Soppressata and some dry Italian. It is a little weird putting the salami into the oven (room temperature) for 36 hours to ferment. It is neat to see the change in color - turning nice and red. I can't wait to try them.
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