Making Salame Finocchiona

[Dennis]

I have made regular sausage and always grind the meat frozen, just to the point where you mostly push the knife instead of slicing. Also I cut it about 1″ square give or take and use the big hole plate.

Plus I use an electric grinder from Cabelas, I can get you the model number if you want.

Yes I hand mix until it bound together and got sticky

I just placed it in the refrigerator today at 1:30pm, after 72 hours of fermentation

I will post photos tomorrow