www.sausagemaking.org

Hi all

I'm a DIY sausage maker and general cured meats tinker living in a rural area of South Africa.

Already had some amazing sausages from the recipes I've found and general tips for the whole fresh-sausaging process! Looking forward to more contact with you all

Welcome to the forum.

Welcome.

Phil

Welcome to the Forum klephtZA.
No doubt you make some great Biltong? Care to share your favourite recipe.
Cheers,
Jan Ooms

You'd be surprised to find that biltong is not my forte My heritage is Italian so I've concentrated on the pork products mostly though I have made some biltong using commercial spice mixes which resulted in a "good enough" solution for the family.

Howzit Boet

Where in SA? I just love how salted casings appear on the shelves of P'n'P as a standard line and you don't have to get them mail order as in the UK.

Welcome

Philip

Hi Philip

Located in the Vaal - woohoo!

I honestly didn't realise that PnP was stocking them! The local PnP is a bit tricky to navigate so I don't go often but I'll look next time I go in. I typically get all my stuff from a catering supplier that distributes Crown National and Freddy Hirsh, etc. though I still have to find an abattoir that can/will sell me pig blood for some black pudding.

Chris

Certainly had them in PMB and Umhlanga in March 2014

Looking forward to your recipes from the Vaal - especially as I've had worse from there that's had mutton fat added to it...

Welcome Klepht!

Definitely no salted casings at PnP north of the border....
(but can get them at Freddy Hirsch and Crown National)