CW, the Injectamix I use already contains the cure, the mix is added to water and salt, I always add a little Maple Syrup for sweetness, the brine mix is a locally made product from Downunder.

I have been making Venison Pastrami for many years, the process I use is quite simple. First I brine the meat with an injecta mix which I buy locally, I only leave it in the fridge for 12 hours otherwise it can become salty. Remove the meat from the brine and wash under running cold water, pat dry w...

Jan, I am not aware of any Aussie supplier, I bought mine direct from UMAI in the States.

Jan, I have been using these bags for nearly 6 months now, they are really amazing how they work. I have attached a few photos of some Charcuterie that I have made. So far all have turned out perfect with no spoilage, maybe a little tweaking of the recipes to add a bit more flavour is all that is ne...

I found a local Aussie supplier for collagen wrap, it is in Wellington Road Clayton, not sure if it is cheap but when I was there last week they had plenty in stock.

http://homemakeit.com.au/collections/sa ... -of-10-qty

Here is a small selection of fresh and smoked venison sausage I have made. All are made from our local Sambar Deer with around 20% pork fat added. http://i980.photobucket.com/albums/ae287/lrdeer/7b32e5a3.jpg http://i980.photobucket.com/albums/ae287/lrdeer/a2514e0d.jpg http://i980.photobucket.com/alb...

This is the smokehouse I built around 2 years ago, it is made from Cypress Pine. My intention was to have it wood fired, hence the small brick fireplace on the bottom right, the problem I had was their was no control over the internal temperature of the smokehouse. Once it was fired up the temp. wou...

orf, I have had the same problem in my early days of sausage making. First thing to do with any salted casing is to flush inside the casing with water, if you have trouble opening the end then cut a clean end with a sharp knife, rub the opening between your Thumb and Index finger under running water...

Nice work again NCK, I did a similar method recently for Venison Knockwurst (cooked and smoked), I used the Rytek Kutas recipe (10lbs), I probably got a little over anxious and tried to emulsify in larger batches than you suggest, hence I added a little too much water, the end result was a lovely sa...

Really nice work NCK, you certainly give us all a birdseye view of your sausage making skills and equipment, your finished product looks first class. I am making Venison Kielbasa on Sunday and smoking it on Monday, I'll post some photos next week.

Hey Norcal, that is a fine looking Andouille, well done. I made some myself a few weeks ago, I used Venison, not the traditional meat but it turned out just beautiful, I used my own smoked chillies, it was a hot brew even though I did cut back on the quantity, it was a very moist sausage and full of...

Thanks guys for your comments. The timber I used on the smokehouse is Cypress Pine, it is excellent in withstanding outdoor weather, I did give the outside a couple of coats of acrylic timber sealer, it has no smell so does not effect the finished meat product, it is raw timber inside that now smell...

I recently joined this forum and would like to share my sausage making story. I have been a keen sausage maker for over 20 years, I use Venison as my primary ingredient as I always have a good supply, yes, that may not be the traditional method but I can assure you the end product is just amazing. I...