Skinny, Dip

Note the glasses of local red wine. This is an important ingredient. (Not in the sausages themselves, but the preparation.)
( Another shot from Prof. Albala's class )

I hung this salame in the oubliette 10 days ago without using a Bactoferm dip. I think that, just maybe, the surface mold culture from previous cured sausages has inculcated the bag somewhat.
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