- Joined Apr 27, 2017
I used 4.2 grams/Kg. of Fresh Lemon zest when I made the Pistachio and Lemon salami and the lemon flavor was there, though not strong. The 3 grams of dried (which is equal to 10 grams of fresh) orange zest in the Campania should really come through. I was surprised the sticks turned orange after fermentation! I am anxious to sample it!Be curious as to well the orange flavor holds through the 6 week process.