Every year in June my family and some mates get together and we make salami. I have been meaning to take pics and post it on here for years, last year I actually remembered to take pics and its only taken me 7 months to post them... We start off with a couple of pigs my dad gets from one of his mates, they normally kill and halve them on a thursday, then they hang in the coolroom till friday arvo Click to view full size! Friday arvo we cut up all the meat into small strips to fit the mincer. Click to view full size! Keeping some good stuff aside for dinner/lunch/other Click to view full size! There is no real recipe we follow, its all done to taste. Only rules to follow is salt to 2.75% of the weight of the meat is added. Click to view full size! We add black pepper, paprika, chilli and some capsicum paste to the mix Click to view full size! Mix everything through by hand and then leave it overnight on the tables to let the juices drain from the meat Click to view full size! Saturday morning we put everything through the mincer on coarse chunky setting Click to view full size! Cook some of this mix up and taste test, add more of whatever it needs, repeat. Click to view full size! Salami meat all minced and ready to fill into skins Click to view full size! natural skins filled and being tied, ready to hang Click to view full size! Salami's hung and ready to cure for 6-8 weeks Click to view full size! No pic's of the finished product on my phone and I'm all out, will grab some at the old mans tomorrow. We do a big batch of italian style sausages aswell. We mince this finer than salami but still a lot coarser than mince you'd buy in a shop. We generally do 2-3 different variations - mild, hot and some finely minced ones. Click to view full size! Finished snags Click to view full size!