The newest batch of salami are just finished fermenting. This time around is traditional pepperoni and a Salami Nola. I am excited to see how they turn out!
The pepperoni are hanging on the left, and the Nola on the right. The pepperoni is a pork and beef salami, seasoned with black pepper, cayenne, fennel and paprika. The Nola is all pork and seasoned with pepper, chili flakes, and allspice. Half of each of the salami are currently getting a few hours of cold smoke, then back to cure for a couple of months. I can’t wait to try them!