www.sausagemaking.org

With the holiday's approaching I planned on doing a few kinds of fast fermented to have while most of my others have a chance to fully cure. Last year I did make the fast fermented pepperoni from Marinski's book and using the advice given I also adapted a genoa salami to a fast ferment which came out nice.

Knowing that any recipe can be adapted I wanted to see if anyone has some proven recipes they use with good results?