I wasn't sure how this salami was going to turn out. The addition of nuts had me a little worried on how it would slice and cure. As i watched the mold grow and cling to the casing i was curious as to what was happening inside. I'm not really a fan of hazelnuts to be honest but i thought it was better then using walnuts or macadamia nuts and peanuts were definitely out of the question. There was an addition of dried tarragon but in retrospect i really should have used fresh. Similar to the beef and dill i'm sure it would have really shined and really improved the overall flavor. So i have plans to do another one this week using fresh tarragon as i'm on my last stump of the old batch and need to restock.
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