85 days ago, I made 3 different salami. The first 2 were smoked Hungarian salami, Meta salami. They were both chased in 60 mm casings, they finished about four weeks ago. Today, the hard salami came out of the chamber. It’s cased in a 88 mm fibrous casing. I used 2 guys and a cooler recipe. Every time I make this, I wonder why I didn’t make more. It turns out fantastic. Thank you Eric for the recipe. It’s packed up, and in the fridge with its sister, the Genoa salami .
by butch7455
2 Comments
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Very nice!