cdub, nice work brother. I can almost taste them.
PapaSop, I read your post (with a beer of course). Now I’m drinking beer with a bag full of jerky on the back deck.
@Jonathon I could see where non alcoholic wine might benefit. I had some concerns at first about the wine denaturing the proteins. So Maybe that is the thought process there? Everything i have made has had either celery juice powder and ECA or sodium nitrite and ECA nothing fermented. They all have been ever so slightly mushy as well.
Im going to give a batch a try with about half the wine i would normally use and see what happens.
Some people here thought the wine salami was ok but most did not.
