Dry Salami/W Cheese.

[BGKYSmoker]

Salami cheese classico being taken from UMAi bags and put into EQ.

Looks good, smells great. I didnt cut the ends as i normally do so not to pull any liquid out from the ends.

EQ is liquid equalization throughout the meat. EQ for 6-10 weeks

 

[SmokinAl]

I bet that’s gonna be good!
Al

 

[chopsaw]

Looks great . Can't wait to see the slice .

 

[SmokinEdge]

Delicious,