Hello all,
Yesterday, I decided that my salamis (saucisson in the text) were ready and took out the slicer. I think the results was very close in taste to what I wanted to achieve but next time, I will put less fat in them. I like my salamis when they are "meatier" (if that makes sense).
Also, I have finally come around making picnic ham. For the longest time, I imagined that it would be difficult to achieve but it was actually very easy and the results were very rewarding.
My next steps will be to bake some bread, slather some home-made butter on it and enjoy a cheese/ham/salami sandwich with a glass of red... or maybe homebrew to complete the fully home-made picture.
Life is good!
Pictures below!