As my latest batch of Salami and Chorizo have now been released on unsuspecting family and friends I though I would share a few photos with the group. Left - Pork, beef and back fat for the salami Right - Pork and back fat or the Chorizo I am showing only two trays here but there were also another two with different spice and cure combinations. At this point the meat is kept chilled during the first grind. The fermentation culture is then added to the ground meat and it is then ground for a second time. Once the culture has been added the meat is allowed to warm to room temperature to allow the bacteria in the culture to multiply and become dominant. The purpose of the culture is to create both flavour and also acidity within the sausage to help preserve it with lower Nitrite concentrations. Sorry but I forgot to take photos as the casings were being filled however here they are in the smoker after an initial 24 hours at room temperature.The salamis are just in the picture on the left and you can see the different spice mixes producing different colours in the chorizos. When they have finished curing they all end up roughly the same colour. After 48 hours in the smoker you can see that they are already beginning to lose moisture and deepen in colour After smoking they are then hung at room temperature to air dry for 6 weeks. The smell in the smokery as they matured was divine. Once matured they were then vac packed to prevent them fro drying further and becoming Droewors It will not be long before the next batch is under way.