Homemade Salami/Chorizo - FINISHED

Job done! Not nearly as much mould as the last time I made them. Not sure why? Any mould that was on there I washed off with red wine vinegar. They're nice and firm (maybe too firm) with a peppery kick. They've lost a lot of weight, again more than last time, again I'm not sure why? Next time I'm going to make them fatter. Maybe try and get hold of an ox bung. That ought to do the job.
http://www.sausagemaking.org/acatalog/Natural_OX_bung.html