My next project in this run of salamis was a Rosette de Lyon. The recipe used was from the link below.
Following the proper instructions in mixing and stuffing the casing salami was left hanging in the chamber for just under 60 days. The green weight for this salami was 4.5 lbs. I pulled the salami from the chamber and sliced it at 2.4 lbs. The result when sampled was a bit more mild tasting with a light garlic flavor.
Below is a photograph of a platter of sliced salami I put together using some of the Rossette and an ealier made salami, Luchesse.