Hi all
Just finished my first salami. Made some mistakes which were documented in this post.
http://forum.sausagemaking.org/viewtopic.php?t=10056
Here is the finished product after losing 30% of the weight. I know it's hard to tell from the picture but would you eat it or bin it. It's got some case hardening and tastes good but I wanted to get some experts to take a look.
Here are the pics.
What do you guys think?..... Consume or Bin it?[/img]