Just discovered that the Marianskis have produced a new book. I have many of their books and most of them are quite good.
Anyone purchased and read the new book? The Practical Guide to Making Salami .
Does it bring much new knowledge?
Being in Europe the price is a lot higher for books from US. :(...

I finally got myself a curing fridge. Made in Australia by Cleaver (small family business).

This one is suitable for salumi, cheese, and dry-aged meat. Temperature can be set between 0 ºC und 25 ºC; humidity can be set between 60 % and 85 %. For dry-aging, it maintains 80 % humidity at as low as 2...

Kiełbasa z jeleniny - Venison sausage
Here is another version of venison and pork Polish style sausage. There was still a pack of white tail deer meat in my freezer that needed to be processed. I mixed it with a pork butt and made very nice tasting kielbasa.
Meats
Lean venison, almost no...