G'day Rob, sorry - can't help help you much as only made a dry cure once and no
experience with humidifiers.

Have a B/I/L at Australind, good to see the fire situation has improved.

One of the knowledgable folks will wander by soon

Like ++ the hunting pic. NorthFork - rough country to be walking/hunting/recovering meat in. Reminds me of some of our Sambar deer hunting bush in AUS.

Brown bear ? looks brown.

They must eat OK if you made sausage from it, nice to utilise what we take.

Sounds tasty BriCan, are they stuffed into casings, the desc. doesn't quite say. Markjass, did you have any trouble with the casings splitting on cooking with the tomato inclusive recipe, I ask as a commercial pre mix I used 20 yrs with tomato/onion was very bad for splitting the lamb casings, wonde...

Hope it was a good one Ursula, all the very best.

Nothing like home grown tomatoes, yum !

Enjoy the trek also, sounds like quite an experience, love to see some pics
on your return.

In my naiveté, being far away from sausage casings I ordered collagen casings from the foremost supplier in the UK. Being a total novice I imagined that it offered the best solution without complication. I have subsequently found that it is not possible to link sausages in collagen casings, not a m...

You can't go to far wrong at $69.99 @ free post, adequate introductory machine. Find out if you like pottering around making your own sausages etc. Stainless body = good, has holes for mounting screws, I'd mount it on a board and clamp that to a kitchen bench. I noticed it has nylon (or some synthet...

Snakeoil, you didn't ask "what is the best casing for making sausages?" but after messing round with natural casings for years I found the Collagen casings. They require no refrigeration, last for several years and come out of the packet compressed to about 6 or 7" long. That casing fills to make a...

Snakeoil, you didn't ask "what is the best casing for making sausages?" but after messing round with natural casings for years I found the Collagen casings. They require no refrigeration, last for several years and come out of the packet compressed to about 6 or 7" long. That casing fills to make a ...

Excellent post Devo, very informative.

I'm not aware of any problems or issues so can't really indicate what preventative cooking/handling procedure(s) could be carried out. If any doubts held then I guess testing would be the best way to clear them up. I understand about 40,000 sambar / annum are taken by hunters, a lot of meat is taken...

thanks guys, will order from ebay, hope customs don't have issue with it :O other question i have is in regards to wild boar or deer meat testing, i got someone offering me some meat for bottle of scotch in return, he hunts on his land so i'm wondering what i need to worry about before i use such m...

Tasso, never had any difficulty at all linking in threes with collagen. Just put the skin straight onto the stuffer tube, tie a knot at the open end and fill away.

A full collagen skin holds round 4.5kg or 10lb of sausage mix.

Store the unused collagen skins in the cupboard for several years.

Tasso, After the afore mentioned vagaries of gut casings I found nice dry store for ever collagen casings.

Haven't used gut casing for over 15 years and don't miss 'em at all........

Haven't made any for over 12 months CW, getting bad withdrawals, intentions to get back to some venison products this winter/spring, ie from now to say November. Some growing grandsons are going to be beneficiaries when it happens, now where's the rifle to get the deer to get the ven..............yo...

Excellent thread and info CDubbya, well done and thanks