Looking good!

Where are you going ?
We've only been on two cruises.
One for out 50th anniversary (went all out) to the southern Caribbean, and one to Mexico.

Round trip out of San Diego to Hawaii.

Round trip out of San Diego to Hawaii.

pardon my ignorance on this topic.  what is there to see between san diego and hawaii other than water?

I am hoping the Darkest Sky I have seen since I was 20 and backpacking in the Sierra Nevada!

Round trip out of San Diego to Hawaii.

pardon my ignorance on this topic.  what is there to see between san diego and hawaii other than water?

The Casino. 

Round trip out of San Diego to Hawaii.

Sounds like a nice trip. Hope you have a really good time.

Well the natural casing Calabrese is at 41% after 17 days.  Seems awful early compared to the UMAi bag salami, but I guess it is 1/3 the size diameter.

I am going to go cut some and try it.  If I live I will post some photos in a bit.

Now I have never had, nor even heard of a Calabrese salami till about 4 months ago.  So I do not know why I am a little disappoint in flavor.  It is kind of like a Spicy pepperoni.  At least it has that going for it for when I make pizza.

We have had it but its been a while so I dont remember the taste specifically however that looks awesome and I would definetly love the taste you describe. Great job.

I think it is kind of a mix between salami and capicola.

Don't think I've ever had it either.

I bought this the other day and used some of it on a hoagie I just made.

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Well, I am not sure what either should taste like as I have never had them.  I am surprised and disappointed that for as much chili as I put in it, it is not hotter or even hot.  Research tells me the color is right.  It does not have a lot of flavor to me.  It also is not what I consider a salami texture.  It will end up on pizza till it is gone.

The Fuet on the other hand has the exact texture I am looking for.  It is a mild flavor, but I never understood why very little mold grew on it?  Pleased for a 1st time go at what I call fermented dry aged salami.

My next effort will be Snack sticks with fermento, a shot at the Sopprasota again, this time not done in a 38° fridge.  And I am going to try and make some All Beef Bologna.  With out a Buffalo chopper, I doubt I am going to get it into the fine enough paste, but that wont stope me!  Bologna & a Pimento loaf!

They look good.  I'll be starting back at it in a couple weeks.

I've run into the same issue with Hot Chilies you had.
Seems when you just eat them, they are hot, but when you add them into something, they tend to mellow out.
I added some to some Black Bean/Corn Quesadillas (very good by the way) I made a week ago and could barely tell they were in there.
Guess tripling the amount might help.

Looking at those it really looks legit, truly does.
Shame they don’t have the taste you are after though.