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Perfect! I thought I'd read that on here somewhere but couldn't find it when I went back to check. Cheers

Bit of a beginner question here, I've got a kit and bits pale ale brew down at the moment and primary fermentation is done.. after tasting my FG samples I'm thinking it would benefit from a little dry hop I'm thinking of transferring to secondary and cold crashing for 2-3 days with a dry hop...

My old man will argue to his grave that its Australias finest.. I cant stand the stuff haha That being said I've noticed every time I to leave a few Pirate Life tins in his fridge they always seem to be gone the next time I'm round

Looks like it turned out well! Pretty tempted to have a crack at this for my next brew

Cheers Shaunous, was definitely a bit of fun! Hopefully I can push it towards being a yearly tradition with the family haha So far so good, is there anything I need to be keeping an eye out for while they're hanging? Casings going hard, dark mould etc?

Worked a treat for what we wanted, put 5kg of pork shoulder and 2.5kg of beef girello through it on Saturday arvo and it didn't skip a beat got a little warm towards the end, but I think that was more due to the meat being warming up towards the end too. Productive day for sure we managed to...

Picked up this thing this today and these rocked up this arvo I know I'm about a month late, but the old boy and I are hoping to knock out a couple of trial salamis this weekend, as well as some tasty bbq snags and have a crack at some home made bacon and pancetta while we're at it.

Hahaha love the label. Keen to see how this turns out, an IIPA has been on my to do list for a while now

Scratch that, after reading back through the thread a bit seems they'll need to be about 10 degrees cooler than that, with some reasonable airflow. Will have to monitor the shed temps for a couple of days, hopefully I might be able to squeeze some in with the cool weather we've got at the moment

What sort of temperatures do you guys cure these at? Salami has always been the next hurdle to tackle after making bacon haha, Would I be able to hang them in my fermenting fridge around 18 deg?

Yeeeeeeeeeep, I'm in!