I thought I had posted a pic. of the Genoa after drying but guess not.
This is after 35% weight loss..
View attachment 456483
View attachment 456484
I let it keep drying and actually just finished the last of it 5 days ago. I like it best as a hard salami. Time to make more...
DAMN!!!!!
Oh, my Lord that looks flatout AMAZING.
You absolutely freak'in nailed it.
My Papa use to hang his Salami, Coppacollo, Prosciutto, Speck, Soppressata, Capicola, Cacciatore , Bresaola, Pacetta, Lardo, Crudo, Guanciale and Pepperoni in his root cellar along with his homemade Dego Red. My brothers and me used to sneak a loaf of Nona's Sicilian bread and go to town on Papa's cured meats and drink his Dego red right out of the oak barrel from the spigot when we were kids. It was worth taking the chance of getting caught.
I wish I was older when he passed, so he could've taught me the old school ways of curing meats and making wine. I was only about 15 yrs old when he passed.… But I can still smell the goodness that came wafting out of his root cellar like it was yesterday. The same goes with the smells of Nona's kitchen she baked bread every single morning before everyone woke up, then she cooked all day for everyone in the family, heck and anyone that happened to be hungry(She was an incredible lady) that loved everyone through their stomachs.
Damn, I miss them SOOOOOO badly.
Please, teach your kids if you have kids, if not teach someone's kids how to cure and smoke meat...they will love you for it forever when you're gone.
Awesome job.
Dan