Polish Salami

Chuckwagon · Post by **Chuckwagon** » Thu Dec 05, 2013 05:39

Very nice indeed! Keep up the good work.

Best Wishes,
Chuckwagon

alhunter63 · Post by **alhunter63** » Thu Dec 05, 2013 15:34

THANKS GUYS!! Yeah everyone loves the wine & salami, they kinda go together. I get the juice from canada (Hamilton, Ontario), about a 2 hour drive. He's the only guy I know of that imports his juice from Italy and my wine comes out awesome every year.

alhunter63 · Post by **alhunter63** » Fri Dec 13, 2013 19:37

Ok, as promised, here are some updated photo's of the venison/pork (50%/50%) dry sausages/salamis. I'm not sure why, but the mold-600 took nice to some of them and not so good on others. The smaller ones are just about ready and the reason for the smaller ones in the sausage casing is exactly for that reason, so they can be eaten sooner.

This one is Finocchiona: made 11/24/13 with a green weight of 1.17 lbs, weighing 1.04 after 3 days of fermentation, and a final weight now of .57 lbs. As you can see it lost more than 50% of it's green weight.

Wow!!! This tastes great!!! You would never know that this stuff has venison in it as there is not even a hint of wild or game taste.