sausage

It took about 2 weeks longer than expected (total of 6 weeks) but we've got some great Chorizo (top left) and saucisson sec (bottom right)!

Check out more pictures here  We did a few things to help increase our chance of success. The large white object in the middle of the chorizo is a molinari salami covered in "good mold". We had hoped it might rub off on our sausages and keep them away from those no good bad molds.

We've tried them both and so far, so good! The Chorizo in particular is a real winner. We are going to let them go for at least another week before moving to the fridge, but that won't stop us from enjoying them now.

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