Yep, that time of year, @Luc - we missed the 2020 batch thanks to COVID.

 

60kgs mince mixed this evening. This was a 3kg side batch with more cayenne, black pepper, chilli flakes than ever before.  I'm calling it Devil's Salami. 
I'll fry some up and have it with Ciabatta tomorrow and that will give an idea of how hot.

 

 

Big day tomorrow!

Magic!

WD mate. Great to see the family back in the salami Biz.

Hanging out for covid to let me down to Bleak city for some R+R.

Keep 2 aside. One for me and one for putting up with your lame excuses for not having any salami...

 

The time lapse is fantastic.

 

Wishing you all the best for tomorrow's  poke and fill and twist session. The kids are going to have a ball aren't they.

 

Hey that's cheating having an extra 2 pair of hands to help mix!

 

Worse than the physical aspect of mixing a super batch like that though is the frostbite in your fingers from the ice cold mince.

 

About to do another batch myself along with a bunch of Kransky's (cheating this time by using this spice mix which is really good btw) got me 20 meters of casing along with a bunch of large pre ties casings.

 

.

 

And done. 180 salami now hanging. 

Far-king brilliant.

I absolutely love this tradition that came to Australia from farther shores.

Growing up in 60's Melb you had ten pound Poms as neighbours and Italian and Yugoslav neighbours on the other side of the fence, with homemade vino and  šljivovica and flour battered chicken and the sweet smell of the annual passata and salami weekend.

Big fat things like in Marc's pic and thinner Csabai from the Maygar family up the road and the lingering smell of hot paprika sealed within the casings.

 

*There's a smallish one in the middle of the pic and Marc as your watching your weight you'll not need it so hang on to it and  Alan and I will come for a drive and pick it up in exchange for a rather nice aged cacciatore from here(hot one)