Spanish Chorizo on Deck! First Salami in the New Maturing Chamber!!!!

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Those look incredible! I'm about to do a huge batch next week so will have to get back in the swing of things..
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The 32-35mm Chorizo is done today. Took it down to 40% weight loss.
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I am extremely happy with the way these 32-35mm salami dried! Very even with very slight dry ring. The Chamber has been appropriately named....Norcini Nirvana!
Keith that looks amazing bud
Thanks TNJAKE TNJAKE ! I can't even see the dry rim in the is more pronounced in actuality, but nowhere near what it was in my old chamber letting salami hang to maturity. That chamber will be used for dry aging beef and venison (it has a refrigerator setting), cure equalization in whole cuts, and accelerated drying of salami and salumi prior to transfer to the new larger maturing chamber.
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