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Thread: Aging Salami

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  1. 27-01-2020, 11:04 AM #1
    mawzer308
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    Nice, might have to give that a go. I've got a heap of salami and biersticks on the way from a few Sika shot over xmas.
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  2. 27-01-2020, 02:28 PM #2
    Edunn
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    My local butcher reckons he needs 10kg minimum to do any salami at all. I don't want or need that much salami plus I've got the sausage attachment stuff for my wife's KitchenAid so going to try some DIY salami. Could be a disaster but I reckon it's worth a shot!

    Will report back in 10 weeks time if I'm still alive.
    veitnamcam and Ryan_Songhurst like this.
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