Along with the Modenese, I made 4.9kg. of Napoli. Stuffed into 38-42mm hog casing and stretched out on a grate over a sheet pan so the links ferment straight. I've posted the recipe here before....but I only used 0.5g./Kg. Dextrose this time... I've learned a lot since the last time I made this salame...
Here ya go, ferementing @69*F...
Here ya go, ferementing @69*F...