Thank you so much for replying to my message RedZed and Michi. Sorry it has taken so long to give feedback! I was making fuet and saucisson sec and they both turned out incredibly after experimentally using crushed up vitamin c tablets (ascorbic acid). I have since found some S. ascorbate and will b...

Hi everyone. Sorry to reply to an old thread but I just wanted to make sure that in salami making you can use sodium ascorbate interchangeably with sodium erythorbate. It is almost impossible to find the latter in South Africa but I can find the former much easier. Thank you!!

Hello everyone. It's been a while since I've posted. So I have just pulled a batch of fuet with pine nuts after 5 weeks. I used TD-66 as the starter culture and Mold 600 as the surface mould and quite frankly I am very very happy with batch apart from one thing: the salami tastes great but there is ...

Hello everyone. It's been a while since I've posted. So I have just pulled a batch of fuet with pine nuts after 5 weeks. I used TD-66 as the starter culture and Mold 600 as the surface mould and quite frankly I am very very happy with batch apart from one thing: the salami tastes great but there is ...

Hello good people! :mrgreen: I know that I am on the OTHER side of the world to most of you on this forum but I am in need of help if there are any of you out there in South Africa. While my salamis are hanging and a few weeks out from being done I want to turn my attention to making coppa/capocolla...

Much obliged!

I have a device/contraption known here as a Biltong box (with inbuilt fan and light), a humidifier and a hygrometer/thermometer. The Biltong box is not massive but I think for a first attempt, its size will suffice. In terms of being able to regulate temperature and humidity I have been "dry" testin...

Thank you so much for the advice Bob K. Much appreciated. As stated before I have some wild boar I intend to use and have found these two recipes I have been thinking about. Please forgive the edits I made to them so they could fit here. Any advice about them would be gratefully received!! :grin: Ca...

Hello good people! I have been scouring all sources in this part of the world (Cape Town) for starter cultures and the only one readily available is CHR Hansen's Bactoferm TD-66. I plan on making a basic wild boar salami. Will this starter culture be suitable for what I want to do? Thank you for any...

Thank you for the replies Bob and Bubba!!! Bob... I have some pork shoulder and wild boar from a friend whose dad has a massive pig farm outside of Cape Town... I'm still looking for a suitable recipe. Bubba... Cape Town is a little wet and rainy at the moment but living under the mountain is still ...

Hi guys. Wow... what an absolutely breathtaking hub of collective info about all things "sausage" from around the world. As the newest of noobs I am humbled and excited to have registered for this site. I am a complete rookie at the charcuterie game (I tried my hand at pancetta and home smoked bacon...