It’s another batch of salami. This time I’m going with some favorites with the holidays coming up there’s no room for experimentation, at least this week…
The three favorites include 12 lbs of Finocchiona, 12 lbs of Salchichon and 8 lbs of Calabrese. with a little luck they’ll all be done by Thanksgiving. the plan is to start another batch in 2 weeks to be ready in time for Christmas, hope for the best.
One thing I learned on this batch… don’t let your humidifier go dry and keep it running. I’m off to Target this morning to replace that valuable piece of equipment, yay! 
The Salchichon will go into the smoker for a few hours tonight at very low temperatures, everything else will start getting it’s mold coat this morning.
Bacon fans don’t fret. Tonight we’ll be curing 4 bellies (50+lbs) so next week we’ll have fresh bacon for all my friends!