Thanks Ursula and Thanks Jan for your compliments.....Beginners luck me thinks! After the Cure in the fridge for a week it was only hung for 3 weeks. That's not too long a wait for something as tasty as this is.... It has made me confident with our RH and Temps we are getting here right now....I kno...

http://i1292.photobucket.com/albums/b580/beeb44/IMG_2756_zps4b9cd04a.jpg Hey, I think this may work....Thanks to the video on Photo Bucket uploads. It's not a crash hot photo but I reckon you can still see the texture and colour of this Bresaola. This is the Topside....Hopefully the Gerello will be...

Hi Janlab The recipe came directly from Ruhlman & Polcyn's Charcuterie book P.197 My butcher gave me the wrong cut so this one is actually made from Topside. I have since learned what to ask for so I have another hanging that is from Gerello. It will be ready in a week or so...I will be interested ...

I'm just boasting my first bresaola here...I cut into it this evening and it is (in my opinion ) pretty good.....A little darker than I had expected...Maybe to dark around the edges but cut transparent thin it taste good, smells good and looks not too bad. I saved it up with cornichons and sun dried...

Hello Redzed...thanks for your post Yes, of course i will research this more fully....... it is the idea of keeping it all simple with natural products is what appeals to me.......There are other benefits too like the added probiotics, especially if using Kefir as there are far more probiotics in ke...

Hello Redzed That was an inspiring post indeed! You are way too scientific than I could ever be but from your research you have given me some hope that I can be the traditionalist that I am at heart...meaning that I don't need to always buy a manufactured commercial product to achieve the results th...

Hi Aaron, T-SPX seems to be the most represented in the salami recipes in Marianski. That, of course is a starter culture. That lovely white mould is very desirable, but needs a mould culture like Bactoferm 600, to be reliable and safe, unless you're lucky enough to have it as your local native cul...

Hello all I've gone back on all the posts here about culture starters and I'm a little confused as to what I need. If I'm looking to produce that lovely white Mold over a salami would I be choosing one culture starter over another? and if so which one would that be and is it available in OZ? Cheers ...

Thanks for your post Chuckwagon.....I get your point........I'll discard my attempts and buy a pre made cure.

Regards
aaron

Hello All I think I've had a few too many wines as i can't revisit a post I received from chuck wagon....If I remember corectly he was telling me to abort my method of combining my own nitrate to salt....I just can't find his post again.....and I can't remember where I posted in the first place....I...

Hello All Sorry if I'm posting this in the wrong forum....Maybe janlab can advise me here...but anyway...I decided to make my own cure #1.....93.75% Sodium Chloride and.............6.25% Nitrite.....I have electronic scales that that are calibrated to measure down to 0.01g so I was able to get accur...

looks like you have two different meats there jan as the lot on the right are lighter in colour than the left.....So what meats were you using?

Thanks for the welcome.
I only joined a few days ago and already I've received heaps of help.

A great site

Thanks

Aaron

There are no "silly" questions on this forum. Ask your fellow members for tips and suggestions in making your own favorite sausage recipes. Ask them about their techniques and secrets too! There are folks on this site with incredible sausage-making savvy and they will share it... BUT you will have ...