Can I get some feed back on what you experts think of my first Capocollo.
1st coppa Happy with any suggestions / concerns or input you might have.
u/Clarkey-812 — 12 days ago
r/twoguysandacooler
Hungarian salami
The weather has broke in south New Jersey, so it’s time to start making salami. I made 4900 grams of Hungarian salami. I used the recipe found in 2 guys and a cooler website. It is cased in 61 mm fibrous casings. It is in the smoker set at 80 degrees to ferment, I will cold smoke it for the first 10 hours. Tomorrow it will be moved to my chamber after reaching a 4.9 final ph. It should take about 60-70 days to reach my desired weight loss. I’ll post an update later. I highly recommend this salami.
u/butch7455 — 12 days ago