genoa salami

Hi Tom,

Genoa salami is a largely American style dry sausage. There is no obstacles in using UMAi casing for this purpose, however Genoa salami typically uses an American style salami culture that is a bit more aggressive and is fermented at higher temperature than the Bactoferm T-SPX that we used in our soppressata. If you use T-SPX that you probably have you will probably get a more mild flavor than a typical Genoa salami that you buy in supermarkets.