Post by smokey on Dec 25, 2013 19:05:26 GMT 10
The day was set and it was happening
Arive at 7am down on a farm in the Northern rivers
Frank, Tony, Loui, Mark, David had allready broken the 173kg Sow down so I missed a pic of the whole thing.
Then It just went like a blur, everyone just grabed a chunk and started sepporating it into three grades
Breakfast Sausage, Mince or Smoke sausage, and the high quality required for true six week aged salami.
This was breakfast sausage
The stuffer we used
Tony seen here is a butcher but has not worked in the trade for thirty years but still knows his stuff
Lou has a good set up here, everything that is required is here.
Working the mince
Draining
Filling the sheep bungs
And me stringing them up for the cool room
Arive at 7am down on a farm in the Northern rivers
Frank, Tony, Loui, Mark, David had allready broken the 173kg Sow down so I missed a pic of the whole thing.
Then It just went like a blur, everyone just grabed a chunk and started sepporating it into three grades
Breakfast Sausage, Mince or Smoke sausage, and the high quality required for true six week aged salami.
This was breakfast sausage
The stuffer we used
Tony seen here is a butcher but has not worked in the trade for thirty years but still knows his stuff
Lou has a good set up here, everything that is required is here.
Working the mince
Draining
Filling the sheep bungs
And me stringing them up for the cool room
