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Been a while Great weather for salami this year.

Does anyone know what these are? They are frost hardy. I live where it often gets to zero C or less in the winter. The plant is now 4 years old and still going strong. They have black seeds and taste like a hot capsicum. They differ in size as a crop. One crop may be golf ball size the next...

Mould has been mentioned recently so I thought I would give you my 2 bobs worth. From all the research I have done and my limited experience I would say if its white its all right. It adds a subtle but distinctive flavour and aroma which Im sure is different depending on the particular local...

They are 45mm dried collagen. I get them from the Italian Bunnings on Bell street Preston.

2 weeks in since stuffing day. Weather in Dimo has been great for salami. Cold, wet and humid. Had a fry up and tasting on stuffing day as you do and the only change I will make next year is the addition of schezuan pepper to the lap cong.

Well its that time of year again. Made the mixture today, will be stuffing tomorrow. On the list this year is: Plain: Pork, salt and capsicum Mild: Above with pepper and garlic Hot: Above two with chilli Extra hot: Above three with chilli Fennel: As it says Lap Chong: Rice wine, soy, five...

All OK in the end.

Thanks very much everyone. I have decided to take the chill it and chill approach. Will let you know who it turns out.

Hi All First time this has happened to me. I filled 2 kegs today and unfortunately did not notice I had run out of gas. The soonest I can get more gas is on Tuesday. Will the beer go off before then or will it be OK? Cheers Peels

How do you reduce the initial high humidity of all that wet meat?

The recipe (and inspiration) came from thread originator. I based it on Mercs recipe in post 57 minus the fennel seed, plus chilli power, with different proportions (except the salt). This is the mincer/filler I built for the occasion. Still needs a couple of finishing touches such as levelling...

OK so here is this years effort. I ordered 5 pairs of pork shoulder on the bone which is about 120kg. Once it was boned and skinned it was 78kg of clean meat. One of the benefits of buying it on the bone is the bones themselves which are half spareribs and the slabs of skin (crackle).

Havent been on for a while and the first thing I see is this thread taking off again. I was gearing up to make 100kg this year but I completed my salami fridge a couple of days ago. Its running at 10 degrees, 70%RH so all going well I will do a 5kg test batch of salami after another week or so...

OK Eggs here it is. Sorry Fents. Couldnt make it tonight. This has been a work in progress and this year I made it with zero potassium metabisulfite (campden tabs) and zero citric acid. So far so good but I suspect the acidity will be too low when the wine matures. Only time will tell. I would...

Unfortunately not much history with mine as I only purchased it a few weeks ago. 50 odd salamis, some home cured pancetta, bulk purchased hops and some other bits and pieces. Works great. I got one from Aldi for $99.00. Someone at work told me they saw them on special for $79.00 at Aldi in the...

Is the wine show in October? Im happy to offer my place (Diamond Creek) for the swap. My wife looked at the first batch of salamis (10kg) and said that wont last a year you better make another lot. So round two tomorrow.

I asked the question and as much as I would like to I wont be able to make it up to Mildura. I guess there is no rush for the swap as our salamis are preserved. It is likely you will get to Melbourne any time soon?

After 9 weeks of trial and error Im getting close. Thanks to all who have post their tips and tricks in this thread.

Just you and me so far. Happy to get others involved or just pop up for a beer and we will cut some up and have a tasting (read pig-out) session.

My solution