Hi Steve. just bought a Trespade #22 mincer from butcherquip in Perth and various size mincer plates. Works well and are on special at the moment for $599. Used yesterday for the first time and seems very well made. I have a much bigger one but although good for big jobs is a pain in the rear if you...

Not much to do yesterday, so I thought I would try new mince out and make some kabana. Used a commercial premix from butcherquip. Minced meat and mixed with spices in morning. Stuffed into 23mm collagen casings then allowed to dry before smoking late yesterday afternoon. They were well liked by ever...

Have to find to find myself one of those presses. Looks yum.

Chuckwagon wrote:mmmmm..... charmin'.... just charmin'......

Thinking the same thing

Hi, yes i tied meat up with butchers string then placed 3 lots of no. 4 netting around it. Then i pricked it all over to release any trapped air and hung to cure.

Thanks Ursala, just what i was looking for

Hi CW, have defianately checked ouf all those links. Have a couple more to add when i get a chance....start foodtech is one that comes to mind. Have bought a fair bit off them.

Cheers

Hi Ursula.
What culture did you use ? I have been unable to find bactoferm in Australia.

Hi, I probably will be making one or more of these little devices, it looks to me if they are made from 3, 4 or 5 mm round stainless rod, welded on one end. Easy as chips!!!!! and a great help. Cheers, Jan. Hi Jan. If you decide to make more, send one my way. Prefer natural casings over collagen on...

Cure#1 and Cure#2 are not easy to find and buy online here in Australia Hi Divey. I have found a few sources for cures # 1 and #2. I bought mine from Misty Gully Smokehouse off their online shop. I'll have to get some more #1 as ended up using quite a bit brining my hams. Next year think I will use...

Hi Jan Finally got around to wrapping the capocollo and half a loin today. Used the collagen sheets from Sausages Made Simple. I found they are very easy to use, I just gave them a quick dip in red wine to rehydrate them, wrapped the meat, tied with string and placed in netting and pricked any air b...

Hi Steve It is also a good idea to have one knife for every mincer plate and keep them as a set . They will wear together and do a much better job The Italian made ones are very good but are expensive, like reber or tre spade. Dont buy the small kitchen ones like i did once. They are useless. I woul...

I remember that incident. Used to love their salami. I was a bit suss about not using cure but after seeing the results and tasting the salami who am i to disagree. After all these guys have been doing it this way for hundreds of years

Hi Jan The main reason for the netting is to help with the curing, avoiding air pockets in salami as they dry. No nasty mould inside equals good salami. I watched a few Italian families and had help from a couple of elderly gents making it in exchange for a few salami. Also at this time of the year ...

There is no cure or cultures in this salami. This is made in the traditional Italian way with a precise amount of salt (2.8 %) and natural fermentation of the meat to make it safe to eat. We have the ideal climate at the moment for the natural curing of the salami without needing fridges etc I also ...

Spent the last 4 days killing , butchering and preparation. Today was salami making day. With the help of my partners Italian boss we mixed all the ingredients together this morning. Left it to rest until this afternoon and with the help of a couple of others stuffed into casings and covered with ne...