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Oh what a difference 4 days hanging in the shed makes!
I have to say the salami has 'developed' well with the outside just starting to wrinkle, and when you cut unto it it has a nice hard 2mm outer...

I'm confused ........ They came pre-wrapped in serving size portions direct from the butcher! :D

60996

I'll hang them in the workshop until the weekend and then see what they are like.

How long does that usually take?
Where do you store it?

I've just had a call from the butcher to say that my next batch of salami is ready to collect, around 20kg of it :thumbsup:
Typically I cut them into thirds, and vacuum pack them so that they don't...