• More Salami. L-C-R. Three 16 in 50mm Soppressata, Three 18 in 60mm and 3 16 in 50mm Genoa, and finally Seven 16 inch 50mm Spanish Chorizo.

    And the pièce de résistance. The 20 in 76mm Soppressata, being pressed during fermentation like the Old World Masters would do. And this is a Calabrian variety, so you will need to enjoy a hot spicy kick to enjoy this one. (Personally I do not think it is gonna work with a collagen casing. Needed a beef bung)

    The Geno before being weighed and hung. There is no mistaking Spanish Chorizo!




    "‘One who puts on his armor should not boast like one who takes it off.’”

  • About the only time you want mold growing in your home. I will say, it smells like an Italian Deli when you open the door, so I think that is a good thing! I think the 3rd batch might be the best so far!


    "‘One who puts on his armor should not boast like one who takes it off.’”

  • 1 week in and we are getting pretty good mold coverage. I am please the it is attaching to the Fibrous Casings. As you know, a fibrous casing are a unique combination of regenerated cellulose applied to a special paper for exceptional strength and diameter uniformity. So I had no idea what was coming. I have also heard that they will not shrink with the meat like a collagen or natural casing. I will be interested to see if that is true, and more importantly makes a difference in product quality!

    And yes, I hate the wait.


    "‘One who puts on his armor should not boast like one who takes it off.’”

  • Start of week 3. The large pressed Sopprasota have lost about 23%. The 65mm Genoa about 25% and the small 50mm in all 3 flavors are down 27-28% weight loss. I shaved off a little of the pH nub testers and I think it is gonna be a good batch!

    "‘One who puts on his armor should not boast like one who takes it off.’”

  • Start of week 4.

    The 50mm are at about 37%. I have come to finally understand that "Drying" time and the amount of time required to "finish" the salami are 2 different things. Technically they are safe to eat and OK, but may not have much depth of flavor (to which I can say yes I believe that after eating these 3) The 50mm are done, They will now start "Aging." The 65mm will probably be done in a week, and they will start aging. And the 76mm will probably be done the 1st of March and they will start Aging. At that point it takes 2-3 months of aging to develop the deeper flavors I guess!

    2nd photo L to R is Genoa, Sopprasota and Chorizo. Tray is just the opposite!


    I wish I knew cheese, so I would know if there are certain paring that go with each!


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    "‘One who puts on his armor should not boast like one who takes it off.’”

  • I always like to quantify success if I can. I decided to buy what I consider Professionally/Commercially made salami and see how I stack up. I believe right now my Sopprasota and Chorizo are better then the $20 stuff, but their Genoa has much more flavor then mine right now!

    "‘One who puts on his armor should not boast like one who takes it off.’”

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