Heres a link couldnt work out how to post via imageshack thanks for the replies http://s579.photobucket.com/user/kiwisi ... r/library/

heres the recipe venison 1360g 920gr pork trim 48grm salt 35 gram skim milk 9 grams dextrose 7 grams red pepper flakes 6 grams cure #2 6 grams garlic powder 14 grams starter culture BIOBAK Ultra Plus 72 hr ferment at 90% humidity at 19 degrees celsius fouldnt hold the temp any higher but it maintain...

Have had some venison salami in the incubator now for about 3months they still smell cheesy and are stil tacky to the touch they have lost just under 30% is it time to throw them and start a new batch ?

I remeber a similar shot Butterbean only collected one rib was as a dead as a dodo by the time i got to it i thought the same as you did is was the bone fragments that done the damage

I reduce stock down to a glaze, and freeze them in those ice cube containers, less space needed and easier to use if you want stock just pull out how many cubes you want put some water with it and you have stock same for a quick demi glaze just deglaze pan with a couple of cubes

Mark there is this company that sells cultures as well, Curds and Whey there is only one culture available and that is Culture Lyocarni VMB-02 by Sacco

Was wondering if anyone uses this culture Sacco Lyocarni VMB-02 dv found a site in nz where its available

Theres a couple of traders on TradeMe one selling BIOBAK Ultra Plus Raw Sausage Cure Culture and another selling prague powder #2 for those interested

I havnt found a source for #2 either but sodium nitrate and sodium nitrite are easy to obtain dym1E 4840.1-500g Sodium Nitrate Analytical reagent $43 each
>Lsodyn1e 4850.1-250g Sodium nitrite Analytical reagent $40 each
>

I just use oven cleaner to clean the venturi system just leave for 30 minutes and wash gets rid of most of the residue built up