Was going through some old sausagemaking pictures the other day and found this, I extremely need to get back on my bullshit in this regard too.

I didn't know you were into sausage making! I really want to try making a kosher style salami. Kinda afraid of the whole humidty/temp control and inoculation aspect of some sausages. I don't want to kill anyone.

I've got the KitchenAid attachment to do this. I think I might give it a shot sometime soon as well