This deal also includes valuable FREE instructions and recipes for making most types of small goods at home. You can make your own bacon,ham, salami, prosciutto and much more. Natural salami casings with free "how to make a cold smoker" instructions. A product from the Oskar Butcher range. 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.

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. .750 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.

This is better value for money then the collagen salami casings, they are great for the normal salami but even better for fermented salami. The casings will shrink with the salami when you hang it and it allows smoke to penetrate.

A feed back: Absolute marvelous trade. The amount of information is outstanding. I need more time to read through all of this.
A winner overall. I am using them, highly recommended.

The casings are sheep bungs and they are about 25-30 cm long.

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..