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First charcuterie I’ve done. Followed Ruhlman’s recipe and cured in a wine fridge. Hung for 6 weeks then vac sealed in the fridge for a month. Very fat heavy but overall a great flavor profile with a slight amount of heat.
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First charcuterie I’ve done. Followed Ruhlman’s recipe and cured in a wine fridge. Hung for 6 weeks then vac sealed in the fridge for a month. Very fat heavy but overall a great flavor profile with a slight amount of heat.
Looking really good
thatsa gooda lookin salami. nice work.
Looks great!
Nice job!