Wow! that looks very appetizing!

Thank you very much for sharing!

Can you enlighten me on what number Excalibur Country Brown Sugar Cure would be for this smoked ham? I was thinking seeing that it is would be hot smoking, that cure#1 would be used?

processhead Thank you, very much appreciated!

Never heard of this Cotto Salami, but way back the wife and I made a heap of summer sausage “Salami”" and cooked it in boiling water according to the instructions, Was n American recipe. We made 10 sausages and of that I only got to have one, my late father-in-law swept the rest! Had been aiming to try my hand at summer sausage again, so do I go searching for this “Cotto Salami” recipe on the web or do any of you feel like sharing your recipe with me? Would appreciate very much.

OK, this gives me the notion that “Maibock” must be very special and traditional, can you guys let me in on it please?

jlmust My daughter bought me a bottle of “Wild Africa” when I was there the last trip. She had taken me to the biggest wine cellars in the country KWV (Cape Wine Association) for a tour and I saw this new product (Wild Africa) they had on display. Look and taste almost like Amarula.

Well, I must try the Kitchen-aid, I have hand mixed all the time. Just that the reading of some guys make me feel I am losing out by mixing with the hand!

calldoctoday Thank you, parents always think their children are special, which they are!

zbigjeff Thanks for the advice mates!

glen Another good tip, thank you Glen

processhead Thank you, I will keep that in mind.

Thank you, yes very much so!

glen Thank you for this advice, will wrap it then.

My daughter and her hubby

So, where do I get more info on dry cured salami? I have been making salami, but I have been told all the time to make use of things like Hansen Bactoferm. I have never made use of that since I started making salami. I normally add some probiotics from capsules and they all come out well other than my very first try which was a disaster. An American food specialist who do salami as his hobby, told me to make use of probiotics, that was what he use all the time. I also use fibrous casings and I never had mold growth on them of any kind. I did spray mold onto them and they just do not grow on these casings, yet the salamis come out extraordinary well. Can I have your thoughts on that?

magician176 The pictures wont load correctly, don’t what I am doing wrong