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My best salami yet |
June 25, 2020 |
| Reviewer:
Robert
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This is my 5th year making salami, and this recipe makes it so much easier. I did add some Pinot Noir wine and some bactoferm t spx to enhance the finish results. It has been unseasonable cooler this year, and took almost 6 weeks to achieve the +30% weight lose. The salami is moist and firm and about perfect in both appearance and taste. I will be using this again!
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