Saying Good Bye to My Salami Milano and Hello to my new little friend

[devo]

Cut up my last Salami Milano this morning. It has taken on a very deep rich color and aging has improved the taste ten times over. Now I wish I had made more.  :'(



But now my focus is on the Cacciatore Salami. I am finding this one challenging. Had to fight some mold I didn't like early in the game. I also find the outside skin oily or greasy which I think is slowing down the drying time. Cut open this one and it tastes very good, a nice spicy flavor. Hope these come out of a stall as I'm calling it and dry a bit more.

[beefmann]

m m m gooood

[Smoker John]

Looks very nice, the cacciatore looks spicy is it quite hot?