I've been watching all the threads on making salumis. I ordered the bags and their spice kits. I was doing this alone, so there's not a lot of pictures. I mixed up 5 pounds of soppressata and 10 pounds of salami.
They are happily hanging in my closet.
Now for the wait.
I used the 70mm bags which I found are a bit too big for my liking. I'll switch to the 50mm bags in the future.
The soppressata is Boston butt and the salami is elk.
All ready to stuff the bags
Soppressata stuffed and hanging
After 24 hours, I think I did it right!
After stuffing the salami
They are happily hanging in my closet.
Now for the wait.
I used the 70mm bags which I found are a bit too big for my liking. I'll switch to the 50mm bags in the future.
The soppressata is Boston butt and the salami is elk.
All ready to stuff the bags
Soppressata stuffed and hanging
After 24 hours, I think I did it right!
After stuffing the salami
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