04-28-2016, 03:01 PM
Join Date: Jan 2014
Originally Posted by montanaResident
I've 4 other types of Salami in process. The best looking is the Genoa. One 10oz Chub has lost over 2oz in about 10 days. It is what I'm most looking forward to try.
With this small success, I might have to make another trip to the store and see if they have anymore pork shoulder on sale, or that looks good. I've still some Starter Culture left that will not be viable next Spring, so I'm anxious to use it all up.
I just wish I lived closer to you my Brother.
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