Yeah something new from UMAi.
Summer Sausage mix for 5 lbs.
Going with their salt/cure mix, 50 & 70mm salami bags.
For the fermentation i went with a combo mix of tspx and flc mixed with some cold distilled water, mix well and add last to the mix.
This was mixed, stuffed hung on the 24th.
25th still in the ferment. Another 24 hours.