Beginners FAQ on sausage making, meat curing etc may often be found at the head of each relevant section, but here is the place to ask experienced users for advice if you are still stuck or need more information...we're here to help!
Now my favorite snack. I made the same a few weeks ago, but the salt content was a bit high for my taste. This time about 20 or 25% less salt, I expect this to be about perfect. I'm now a big fan of edible collagen casings. Some of these ropes are nearly 10 feet long.
Behind you can see the current state of the Salami. This storage room smells incredible.