I did my "trial" (read "tasting" for "trial") of this a week or two ago - it's a great recipe and very easy. See the thread at
http://www.forumthermomix.com/index.php?topic=2261.0The rolling out went well; I didn't have a sushi mat, but that didn't seem to make too much of a difference to the appearance of the end product. I used Tia Maria as that was all I had. The only change I would make would be to toss in a few extra cranberries as they make a lovely taste contrast.
Anyway, I am planning on making some for Xmas gifts this year but will be on a tight time schedule during December so I wonder if anyone knows the shelf life of the salami (assuming you can contain your "taste checks" for the duration) so that I can plan my making day/s.
Many thanks
