To quote Tom Petty, “The waiting is the hardest part”. right now there are about 45 lbs of salami hanging in my new used salami case and there’s not a thing I can do, just wait.
So today I took a picture, that’s fun but only takes a few seconds, then I didn’t like some of the shadows, so I used the multi-flash capability of my Canon 7D to shoot a flash up from the bottom of the case and here’s what I got. Again not that fun since all I really want to do is taste all of these salamis. And for those that are not into photography the technique of bouncing the remote flash up through the salami is pretty boring too.
So the lesson here is to always make enough salami so you don’t run out, otherwise you end up waiting, and waiting, and waiting.
Actually there is an update on the venison salami – taste – nice, a little mild for a wild game, but the white tailed deer of Texas obviously lead an easy life, the meat is just sweat as can be and not that gammy at all. It will be ready in another week but as you can tell from the one on the right, I did sample it already (shhh don’t tell).
Also the Calabrese Salami is coming along nicely and should be ready by next weekend. It’s in thinner hog casings so drying time should be much less. Can’t wait!