Since I now have a separate large curing chamber made from an old display fridge I’m using my old smaller one just for the fermentation stage and then move the product over so I can make a new batch.
In the picture from left to right: Italian style black salami, Hungarian salami, German style (made up the seasoning myself) salami and my Pfefferbeisser snack sticks.
I love making salami 😛
by the_sour_kraut
4 Comments
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Amazing! Those look divine.
Nice work on the fat chunks. That’s some TLC right there…
Absolutely gorgeous. How’s the black salami made? I assume blood?