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The great thing about making salami is finally getting to eat it! Here is a pic of some of my produce from the 2016 season and still eating beautifully!

Cheers! I have brewed a couple of commercial size beers one for my beer café and one last year a collaboration with BentSpoke - an old English ale with 7 herbal aphrodisiacs in it. Good fun!

Thanks all for your comments and advice.

Never used galaxy (yep that's how long I have been out of the game)so galaxy at five minutes and none at flame out? Get most of the bitterness with PoR? or top up bitterness with combo of pride and Willamette? I like to mash a little high for body. 1017 - counting on my efficiency not being so...

My daughter has a pretty good palate where beer is concerned but I am mindful of the other party goers. Just looking for an easy drinking, smooth mouth feel, fruity ending and balanced bittering. 28ibu's too much you reckon? Just worried about balance?

Daughters birthday coming up and of course she has asked I will brew her a beer! Well I am really really rusty but thinking something like this. It is for a bunch of 20 - 21 year olds that like Captain Morgan/cider and some beer. Thoughts?

Where are you hanging them? You want them in a cool dark environment with some air flow but not breezy. White mould is fine but black, blue or green mould is BAD. Use a cloth with red wine or vinegar to wipe mould off your salami's. I have some white mould on mine which I will wipe off soon but...

My salami are three weeks hanging today and I have been very pleased with the temp and humidity in my garage. That said I cut one and tried one yesterday and there was slight case hardening and the middle was a little softer than I thought it would be (due to the case hardening feel of the...

I have made salami this late and a little later in the season and it was fine and even more so if you are using cures. Go for it.

more info on these - never heard of them? Pics

I reckon there is a serious business opportunity here to make and sell fermentation fridges. When you think of the amount of people coming into the world of salami making/cured meats etc there are some big numbers. If you could make an affordable fermentation fridge that worked great.......

and to keep the right humidity? Bowl of salted water?

I recently looked at a salami fermentation fridge at Home Make It http://www.homemakeit.com.au/ They can hold around 60 kilos of meat. I was surprised to learn they hold the freshly made salami at 24 degrees for a couple of days and then slowly bring it down to 15 degree and all is done, cured...

you will still need some pork and pork fat in there to make it work. Here is my recipe for pork and beef salami that I make: Pork and Beef Red Wine Salami 6.75 kilos pork mince – mix of shoulder and leg 6.75 kilos of girello mince 1.5 kilos pork back fat – minced 150g garlic smashed 1.05...

Last couple of pics include the 35 kilos of salami I did this year. 20 kilos of pork and fennel with chilli and 15 kilos of pork beef red wine black pepper and garlic. Stuffed in 50 mil and 43 mil collagen skins. I netted the 50's this year as I had trouble with them drying consistently last...

Pancetta

Wow no salami threads this year!!! I am sure you guys have been making salami this last month but no posting so I thought I would kick this thread off again. Below are some pics from this years capocollo and pancetta

Got ya! Thanks. Looking forward to going through Pilsner Urquell Brewery!!!

ON paper it looks pretty damn good - in reality I reckon it is going to be awesome. Why don't you come along?

sorry BrutusB can you clarify what you mean?