I make Sopressata, Landjaeger dry cured Salumi.

Looks good. My salumi starting to look like your salumi, I have a few more weeks before mine is done, they are at 25% now.

I have watched a lot of you tube sausage makers and I agree that two guys and a cooler is my go to for information. I just watched his instructions on sharping grinder plates and cutters and it worked well. My next big purchase will be a 10" meat slicer to replace a $99 slicer that is a pain. I will be starting a batch of summer sausage next week using Eric’s recipe and smoking meat using his method. I just started watching Walton’s and is very informative,

Sounds like you are big time, I am impressed. I have only tried UMAI Dry Bags. I have been making sausage both smoked and fresh and I have been thinking of making salumi for some time and finally did it. I hope it turns out. Not planning on getting in it to heavy. My next sausage will be Summer sausage, then pepperoni and Finocchiona if things work out.

I have 3 more weeks to dry salumi before I can try, getting excited.

I make Sopressata, Landjaeger dry cured Salumi.