This one is definately a must to do. Looks fantastic,Tim

Great link Nick, i think I will try this next on my coppa, mine was a little too salty last time,Tim

THEY look pretty darn good to me Nick,Tim

That's what I had heard too Chuck, but the ones I got from Butcher and PAckers did not stink at all, Nor do the Hog casings, but the Sheep casings are another story, they are pretty potent, I have 6 or 7 Bungs and did not have a problem witht hem,TIm

I use the johnson A419 series, I have 2 of them, one for the sausage smoker and one for my dry age/fermentation cabimet cabinet here is the smoker http://i1208.photobucket.com/albums/cc372/tsmodie/stuff/DSCN1025.jpg here is the fermentation cabinet http://i1208.photobucket.com/albums/cc372/tsmodie/s...

I have to agree nick, to high of heat, when I do the smoke sausage, I never set it higher than 160, I stopped using the masterbuilt for sausages, I usea large freezer witha hot plate and a johnson controller on it, this keeps perfect temps, for smoke I put a handful of pellets into a foil pack and p...

Looks great nick, but 3 weeks seems preety long for curing? Is this what the recipe called for? I cured mine for 11 days, and had the same 3.5% salt, and I thought it was real salty, And I am not sure, but vacuuming them might make it even more salty, I only made this once, so let me know on the sal...

Redzed, this looks fantastic, i have 20 lbs of wild turkey inthe freezer, i think I will try it with that, might have to add a little fat, since the turkeys are wild and very lean,Tim

We used the 2 1/2 x 24 inch calogen casings, Tim

I am constantly trying to come up with new summer sausage recipes, and my last was Bacon Asiago cheese, and it turned out fantastic, I have been wanting to incorporate the baco flavor in to a summer sausage, Y tried grinding up a few lbs of raw bacon into the meat mixture, but did not have the flavo...

Nick, i bought a lb of them on butchers and packers, very cheap there, I usually order about 10 different spices by the bulk from them, to make it economical with shipping,Tim

Redzed, i just reread your question above, I dried them 10 weeks, but you were asking about the cure, they cured in the frig for about 12 days, then rinsed them good and dried them before stuffing into a beef bung, I had only ordered 1 bung, and it held 4 out of the five pieces, so one of the Coppas...

Thanks for the link Nick, that is where i cut the coppa from, may not have been the best butt though,Tim

Thanks chuck, the Lonzino was a little salty, but not unbearable, the Lonzino and the Bresaola had a very subtle flavor, The coppa had a real fine clove flavor, very prominant, I liked it alot. And thanks Redzed, I had these in the chamber about 10 weeks, and the final dry was about 40 to 45%, As fo...

LOL, Brisbane cant be that far.