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By now there's a clear difference in size. These must smell great, BGKY. Beautiful too. (If this is a Thanksgiving dinner contribution, it'll be hard to beat. )
Took all the corn meal off with vinegar and let dry on a cooling rack.
Oh yeah.
Old school salami. Taste is really good with the long black pepper and herbs, the Cognac really bring the flavor out. I'm going to vac and EQ for few weeks.
Yes, it's lovely--look at that deep red interior. Great job and worth the wait.
I often hear people complain, 'I just don't have time for stuff like that'. Excuse me, but just how much of your precious time do the really good things take?