Next batch of salami on deck for tomorrow. Bought a 9# sirloin roast, and 32# pork boston butt. Also picked up 5.8# pork cheek trim fat from my butcher. Gonna do more pepperoni and genoa first, 5kg each, then 5kg. of Calabese Soppressata and 1 kg. of nduja. Gonna fill up the chamber. I'll try and remember to take some pics. for y'all...
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