I am thinking a tad less fat in the Sop and the Genoa or the real solution would be spend the money and get a meat mixer!  Just hate it for twice a year!

All of the 50mm have reached correct weight and are now aging.  The 65mm Genoa are just over 35% and the Sopprasota are just under 35% so a couple more weeks for them before aging.

I always like to quantify success if I can.  I decided to buy what I consider Professionally/Commercially made salami and see how I stack up.  I believe right now my Sopprasota and Chorizo are better then the $20 stuff, but their Genoa has much more flavor then mine right now!

Pretty much done with the drying phase.  On to the Aging.  Not a bad sandwich for only 5 oz. of meat.

Did you make the roll?  Sandwich looks good.  Not sure I could eat that much "hard" lunch meat on a sandwich.  Need a little softer ham on it for me.

A buddy made the roll and asked me to try it.  A little to hard for me, but good flavor.  I need that soft inner hoagie type roll.  And the meat was paper thin, cut on #1 setting!  But you are right, 3 oz would have been better!

All finished.  Will wipe in some red wine vinegars and vac seal.

Very nice.