Unfortunately I live on the North Suburbs of Brisbane. I buy meat from Jack Purcell.

In Australia we can get a product called Pickled Pork. I am not sure if it's the same in other part of the world. They also make pickled beef and even lamb. It is usually much cheaper than the fresh meat equivalent. What I want to know is if it's suitable to make salami. The package shows that it co...

This is my 2 Coppa halves after 14 days in the bags. Around 20% weight loss so far.

The Sopressa is almost finished. Just 1/2 dozen slices left. Great taste but a bit chewy. The Coppa in the picture above has been in the bags for only 5 days and has just 9% weight loss. Still a long way to go. I started making sausages a couple of years ago after getting an interest in cooking. But...

A batch of Sopressa I made a couple of month ago. After fermentation. Tied with zip ties but not vacumed. http://i.imgur.com/GkzXoza.jpg http://i.imgur.com/UHsNQ7J.jpg Bad mobile phone pictures Sorry. And a Coppa just bagged in UMAi - The Collarbutt was 2kg and after curing I realised it was too big...

Hey Devo- Did you use the same cultures and recipes for both methods? Yes I did. The only thing that bothered me was not being able to test the PH after fermentation. Once they are sealed in the bags you really don't want to mess with them. I understand Ph level is determined by the amount of sugar...