I've just stumbled upon this site - and what a revelation. I had no idea there was such a sausage making community out there.
I've just had a go at making salami and think I'm heading for a disaster. The beef bungs arrived in the post so I grabed a copy of HFW book and followed the salami recipe. With no mincer I had to use a food processor instead, and then a funnel and wooded spoon to fill the casings -I then hung the salamis in the garden shed.
They have come alive !! My salamis are now covered in grey hair - is this normal?
Also - what equipment should I buy? I see that this site offeres mincers and stuffers for about �30 - is this all I need for my salamis?
Sorry to be a demanding newcomer - I promise to contribute for fruitfully in the future provided I don;t get terribly ill in the meantime