Homemade Sausage Making

After getting a Quality control check from an Italian colleague I packaged up the Genoa. with a thin slice of nice strong cheese it is going to be very nice on the Charcuterie board. With the heave surface mold it definitely has an earthy hint.

Looks good and venison is a deep red when fresh and turns to a very dark colour when dried. When I dried a white tail backstrap it was almost black when finished.

And I still think that without a glass of a robust and full bodied red, your Genoa is incomplete.

Gosh Chris I just couldn't down grade my quality of salami with my taste in wines! The only wines my wife and I like are cheap sparkling wines like Baby duck (do they even make that anymore!) or Lonesome Charlie!

fatboyz wrote: ↑

Tue Feb 01, 2022 01:56

Gosh Chris I just couldn't down grade my quality of salami with my taste in wines! The only wines my wife and I like are cheap sparkling wines like Baby duck (do they even make that anymore!) or Lonesome Charlie!

I'm sure you'll acquire a taste for wine when you mature a bit.

I sure hope so! It sure seems it should compliment it but good red wine is so dry I need to add ginger ale to it! Lol