Hi Steve, Bresaola is on its 13th day in a vac-pac in the fridge. I plan on letting it stay there until I have fermented the salamis and mettwurst I am making later this week. I'll probably have to slice it lengthwise to fit it into a casing, as the girellos are simply too big. You sure are making a...

Hi Steve, Yes I did it over the phone. I believe you have to have a business account with them to do it online (not sure though). Their number is 08 84176000. They also have T-SPX. Their cultures are very reasonably priced, but their freight is quite expensive. Just a tip: If you can, order it at th...

Thank you Igor. My protein lined casings and the cultures came today. I will experiment with them when I make salamis later this week. I will use T-SPX on one batch and F - 1 on the other and compare results. FRM-7, F1 and T-SPX are the only ones I can find in Australia, so some experimentation is i...

Happy birthday Rudi,
I hope you have a really lovely day.
You are such a great contributor, and I've enjoyed your input on so many topics.
You have such a wealth of knowledge.
Enjoy your special day with good food and wine, and many surprises.
Best wishes Ursula

Hi Red,
Just curious. Do you generally use red or white wine, and does it make a difference to the final taste?
Best wishes Ursula

I'm interested in any answers too for uses for the F1, and also what would suit FRM - 7. Since I had to order some protein lined casings from Adelaide, I thought I'd get the other cultures they had besides the T - SPX and see what I could make.
Any suggestions?
Ursula

He's beautiful!
Ursula

Do the beef middles smell bad? I read on someone's posts a long time ago that they are really pongy and that put me off. ( I am a little squeamish!)
Ursula

FOr people in Oz looking for protein lined fibrous casings for salami making, I have just had an email from Huon Distributors assuring me that their salami fibrous casings fit the bill, and do shrink with the sausage. The respondent stated that he uses them for his salamis and they work a treat. Any...

Thank you, Red. Sounds like a great solution.However we are unable to source these in Oz. Jan, I've contacted Huon Distributors and they informed me that these sheets are made in China and are deemed meat products by AQIS, so for biosecurity reasons they are banned from import. Having said that, Ali...

Mine says `visit Kathmandu` which I am planning for next year.
Ursula

Thank you Chuckwagon. I have vacpacked the meat quantities required for your recipe. When my bresaola is ready to ferment I will time the salami production accordingly. That way I will set the chamber for fermenting first, then after everything I have made is fermented, I'll reset the chamber for dr...

Hi Oneills, Nice to have a fine day after yesterday's downpour. How's it all going over the hill there? You have inspired me with your Bresaola. I bought 2 1kh girellos yesterday and they are now resting in their spices and herbs for the next couple of weeks. I used you recipes. Thank you! Only prob...

Has anyone made Hungarian salami recently? Maybe Gulyas has some experience? Is the Tokay an important ingredient, or could I substitute a spaetlese, or leave it out altogether? I'm heading to the markets tomorrow to pick up some ingredients for a few different fermented sausage types to make. Has a...

Hi Tom I was at Dande market on Friday. There is a lovely Asian man selling gadgets and electronics there in one of the aisles in the general merchandise centre. He is in the second aisle across from the main road entrance. Anyway you can pick up a set of miniature scales for $15 which will measure ...