This auction is for 30 natural salami casings. A product from the Oskar Butcher range. FREE RECIPES FREE INSTRUCTIONS FOR A COLD SMOKER. Make your authentic looking artisan Italian salami. Not the standard supermarket salami but the real good looking salami in a natural casing. You may have seen them in the Italian and French butchery. The casings are sheep bungs and they are about 30 cm long.

Jim's recipe. (Jim is our supporting retired Butcher. He said this was the best salami recipe.) 1.5 kg shoulder pork with fat. 1 kg lean beef, venison, duck, swan.

75 grams fine common salt. 1.75 teaspoons black pepper. 1.5 teaspoons white pepper. 1.5 teaspoons sugar. 2 teaspoons minced garlic. 3/4 cup dry white wine, or port, or brandy. You may add any spices and or flavours you prefer.

Mince meat to suit, add all items and mix together, leave in fridge for 24 hours, taste test the mix, (poke finger in and taste) add extras if needed. Fill casings and hang in cool airy place for two months.

They are great for the normal salami but even better for fermented salami.

A feed back: Absolute marvellous trade. The amount of information is outstanding. I need more time to read through all of this. Thanks, will be back for more, that's for sure! A winner overall. I am using them, highly recommended.

You will also receive by email many recipes and step by step instructions to make your very best sausages. And you will receive links to a large bank of information on how to make Salami, bacon, ham, prosciutto, smokers, to much to mention. I guarantee you will be delighted like all the buyers before you..

See also my other listings.

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