Salami de Arles on left, Salami de Genoa on right.
I bought Marianski's The Art of Making Fermented Sausages. Had never even heard of Salami de Arles till I looked at his recipes. It intrigued me, as it seemed like the essence of Salami. Meat, cure, starter, salt and sugar. The Genoa, we will see. About 5lbs of each. I decided to get away from the big 3 inch casings. These are 42mm & 50mm dried hog casing, respectively. Tried to stay at about 16 inches, as you can see we pushed the last one.
68° & 85% RH for 72 hours, then. 57° & 75% RH till a loss of 35%. I am hoping half the time of the 3 inch!