Vwry Nice job on them sausages, Thanks for sharing your recipe!!!

Very Nice indeed!!!!

Welcome aboard Keymaster in Washington state. Did you know that Seattle has twice as many college graduates as any other state? Yup pards, it`s true! Hey Keymaster, would you answer a question for me? Do you think Lipton Tea employees take coffee breaks? We`re happy to have you with us Keymaster. B...

Thanks Wally, I really dont want to cut holes in my cabinet but in the same token I dont want slimy salami. I will see how this first batch of Genoa goes and adjust from there.

Hi buddy :mrgreen: Welcome to a great forum. The more info we collect the better I say. Hey folks keymaster is one hell of a good guy and knows his sh*t that's for sure. I have learned a lot of good info from his posts from a forum that we both belong to. He is always willing to help out. Just chec...

I must first say what a great forum. I have been reading the forum for about 4 hours today and it has answered a lot of questions. I have been making smoked type sausages for a couple years now and really enjoy that but its time to step up to fermented salami. I really want to know if I need to cut ...