The recipe is from R & P’s Salumi book. I swapped preserved truffle slices for truffle oil but otherwise the recipe is the same. I am using T-SPX culture for the first time (usually I use F-MR-52) so we shall have to see how it works out – a slow ferment at lower temperature. For me, the biggest learning experience so far has been the use of beef middles – they are tough (seemingly unbreakable), perfect size and easy to stuff but nothing really prepared me for how bad they smell and how it lingers on everything that touched them; a nasty, nasty business. Anyway, I have four truffle salami fermenting away in my chamber as I write this and I look forward to the result.