Cant wait. Salumi is at 28-29 days with the UMAi salumi. Took the small chub as it was the firmest.
Looking good on the end.
Had to eat a few slices. Taste is better than any store bought.
These are made with the UMAi salumi casings. If i can do this in an RV, anyone can do it. Just follow whatever salumi recipe your going to use. Remember add the Bactoferm product to cold distilled water and add to the meat last, mix in well then stuff. You will need to ferment with the proper temp. No R/H needed at this time. Follow the UMAi instructions that coma with the packet and you will have great tasting salumi.