Welcome back meat fans..
Well, here it is.. PCP's first attempt at salume.. for my first time, I'm making Salame Toscano ( hopefully not Salume Salmonella ), with the recipe based on one I got from the god of cured meat Scott at The Sausage Debauchery. I've modified it a bit, but here's the recipe:
6 oz dry red wine ( dago red )
15 grams red pepper flakes
After cleaning up, the fresh salume went into my ghetto fermenter. A simple tupperware container in my oven, leaving the light on, and covered with a towel ( this kept the temp at about 89-91 degrees the entire time.