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  1. greblos

    Salami Question???

    Hi all, I recently made some Calabrese Salami, but I skipped the starter culture and the fermentation stage!, I just mixed all the ingredients together and stuffed them and then hung them in a spare room that is about 8 degrees celcius and around 60% humidity, just wondering if my salami will...
  2. greblos

    Calabrese Salami Recipes

    Hey I was just wondering if anyone has made this type of sausage before and if you have any variations to the recipe I have? Here is the one I have...... 5lbs meduim ground pork butt 4 Tbsp Salt 2 tsp Fennel 1 Tbsp white pepper 3 Tbsp crushed hot red pepper 1/2 cup sweet vermouth 1/2 cup...
  3. greblos

    Shaun form B.C

    Hey guys, New to the forum, just thought I would say Hi!. A little about myself; I am born and raised in south eastern British Columbia, I grew up hunting and fishing, my favourite way to eat fish is smoked so I bought a Bradley smoker about 5 years ago, it's not bad but I am currently making...
  4. greblos

    Suasage smoking question!

    Hi all, Just a quick question about smoking sauasge. I have made smoked elk and deer sausage a number of times, and I have got them made at a local butcher a number of times as well, the sausages I make at home always come out with a little more smoky flavour than I ilike, and the ones I get...
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