We made Everything Salumi. Of course we did. We used our pressure toasted Everything blend in a pork shoulder and belly blend. Instead of using a standard culture we cowboyed up. Sort of. We used our cultured buttermilk, about 8%, as the culture for the ferment.
The Everything Salumi fermented beautifully in the CVap set at 90°F in 21 hours. And it dried pretty well. It lost 35ish% weight in our drying chamber. It remained on the softer side with the exterior slightly drier then the more tender insides. The salumi eats well, albeit differently than the firmer Luchito Salumi. Their differences are their distinctions.