The beauty of making your own sausages is being able to have 100% control of what goes in. Many commercial sausages have grains incorporat...

Part of improving my charcuterie skills involves the distribution of (mostly the giving away of) the successful products to friends and fam...

At the same time as making Chorizo, I made a batch of Salami. These I stuffed into artificial casings - the only salami size casings I cou...

Working with weights is far more accurate and repeatable than working with volumes. This especially holds true when curing and adding curi...

Having last made a batch of cabanossi cured dried sausage two years ago it was time to do this again. Cabanossi is a very popular Sout...

As the most important ingredient in curing this deserves some attention. We cant get "Kosher" Salt in South Africa - well at ...

This last weekend was time to make some more sausages. I followed two recipes this round and then cold smoked half of the second recipe. T...