A few of you may remember that I was worried this one wasn’t going to make it. I’m happy to report that it turned out just great!
Here’s that [earlier link](https://www.reddit.com/r/Charcuterie/s/9L34fgOIQw) with the recipe included. I would definitely recommend the amendments of using a true 3% salinity, .2.5 to .3% dextrose and 12 to 24 hours of cold smoking before drying.
This is such a mellow, well-rounded salami, not too “christmas-y” at all, and I think its the lactose that adds a unique mouthfeel… it really cuts through the fat somehow.
It took exactly 9 weeks to lose 30% in 2.5-in collagen casings.
by acuity_consulting