Thank you Chuckwagon, John and Ross for your kind words of encouragement. I don't give up on anything new and am already planning my next lot of sausagemaking. I have a long drive to buy meat at affordable prices, so I have to space things out a bit. I am still mystified about the graininess. My smo...

Just a little update on my franks. I made 2 lots of franks and 1 of wieners (6 kg in all) Well they were terrible. I oversmoked them and they were dry and grainy. I don't have a dog. (Maybe a good idea to get one?) I am going to invest in a powerful food processor to emulsify so I can get the textur...

Here's another one:www.huondistributors.com.au

This is located in Wodonga and presently only sells in person, but is intending to be available for online sales inb four to six weeks. Not sure of their pricing, but they have both equipment and ingredients/casings.

I bought my first casings from the Casings Boutique. They advertise also on Ebay. Not sure how the prices compare, but I was pretty happy as a starting point.
And of course Sydney Supply is great for fantastic quality sausage stuffers and slicing machines. A bit expensive, but high quality.

Oops!
I most defitintely wasn't putrid!
Typo!

I took off to South America for a couple of months last year, and when I came back my culture was hideously colourful. I was quite putrid.
I'd frozen a small ball of it before I went and was easily able to rejuvenate it by feeding it at room temp for a few days.
It's still going strong.
Regards Ursula

Went to the market last week to buy ingredients for my first sausages. Pork butts (shoulder) was $4.99kg, pork loin $7.99 /kg. But pork belly was $10 a kg. (that's more than 10 US) Reason? Masterchef and other television cooking programs have made it a really trendy cut. It's become really popular. ...

Hi guys, This is probably the wrong place to post this, but I'm so tired I can't think. Thank you all for your encouragement. I now have frozen bockwurst and bratwurst in the freezer, and 2 lots of franks and 1 of wieners in the smokehouse. I don't know what they taste like, because, to be honest, I...

Hi Gulyas,
I love your vegetables! They are excellent. Your garden looks fantastic.
Now I know your secret. There is a full moon tonight. Will you sing louder?
Regards Ursula

Thanks Jan and CW.
Means a lot!
Ursula

Chuckwagon, what language are you speaking? I didn;t get any of it?
Ursula

Sorry, that second Ray should have been Ross!
Ursula

Thank you Ray.
Point taken Ray.
I'm only doing 2 kilos of each, so I'll see how I go.
Got the whole weekend set aside.
Ursula

Thanks, guys. Good advice. Will stick to the original recipe with a small quantity. This weekend is dedicated to my first sausagemaking adventure, and I've chosen 5 different recipes. Some use emulsifying, some don't. That will give me a good indicator of the differences in texture and result> Wish ...

Wow! Those look salivational!
What is the inside like - fine or coarse?
Ursula