Pepperoni has lost 37% of its weight. I removed them from the UMAi casings and vacuum sealed them all together to let the moisture levels equalize. The color is a darker red than I expected. I tried a sample and it was tasty! #charcuterie #sausagemaking #drycuring

Started making some capicola tonight, using UMAi seasoning and later, their charcuterie bags for drying in the fridge. Leaving for two weeks to cure, then into the drying bags. #charcuterie #drycure #drycuring #meat