Wallaby Salami making using Cleaver Salumi Cabinets
Thanks to Dave and the team at Cleaver Salumi Cabinets I have the opportunity to use their fantastic products
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Spicy Venison Salami
Having made salami using Banquet bags sold by Smoked and Cured, I thought I would try my hand at making some using fibrous casings. This way is done via normal fermenting then hanging in a temperature controlled environment. I could not be any happier with the results. Ingredients: 2.5kg Venison […]
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Spicy Venison Salami – Using Banquet Bags
Once again we are using some banquet bags to make some basic spicy venison salami. Once stuffed and fermented they can hang in a normal fridge to age. Once they have lost 35% – 40% of their weight, normally around 4 weeks, they are ready. The key is to ensure your […]
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