First time making fermented sausage - Salami Finocchiona

[Wunderdave]

I usually like the texture around 40% or as firm as 45%. It can depend on various factors like fat content and amount of added moisture in the recipe.

[atcnick]

68 days and done. Around 45% loss. Tasted it and it was good, nothing ground shaking. I can taste the fennel and pepper, dont think I like the fennel flavor so much. Had some tang to the flavor which I did not expect on slow fermented salami. It was a good learning experience.

[Wunderdave]

looks great!