If the worst part of salami making is waiting, the best part is after the wait. I’ve been sampling most of the 5 varieties from the last batch, and must say the custom recipes are standing up nicely to the known recipes from Len Poli. Specifically the Tarra Special (tarragon with madiera) is real good. The Soppressa Veneta da Friuili is real good too though.
So then I’m looking through the fridge and there’s a half pound of the salsichon I made several months ago. It’s smoked so I’m not sure how long it will last in a plastic bag, but 3 months seems good. It’s flavors have gotten more concentrated, with the smoked paprika and cold smoke coming through but not beating you over the head. Really good salami.
The calabrese style salami is going fast, a big hit. The Friday lunch crowd it getting the most benefit of all this salami right now, and I must say, I’m enjoying the variety. My first experiments with recipes with cinamon and nutmeg, plus the old favorites, and my favorite of all the Tarragon special. Yay.