SmallCaliberCentral

for salami your gunna need a cave or a converted fridge with a temp of 11 and humidity of 85% but for good snags hes a simple recipe just add or leave what you dont like and i all ways add pork shoulder fatter the better cause venison is too lean on its own so i add for every 2 kilos of venison 1 kilo of pork
for every kilo of meat add
1 tsp sea salt
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1 tsp italian herbs
mince or grind both meats fine and add spices mix very well put in sausage casings leave over night in fridge so flavours can combine then enjoy

Nice machine Bazz.
Thanks. I'll try that one