Good to go, now it's hang time

We've had our taste test and the marinade has gone into the meat and it is tasting delish!!

So the curing process now needs to commence. The pig intestines and high salt content will ensure no bacteria can survive.

Coupled with the cold weather now is the only time of year you can make home cured meats otherwise you run the risk of growing botulism. Which is botox.

Ingesting botox will shut down your system and you won't wake up!

Literally paralyses you.

So here we go!

Home made Salami.

Stay tuned in 4 - 6 weeks time I'll show you the finished product as we devour it!

Spoiler alert

For those who can't wait 4 - 6 weeks please see below for last years batch.

Yes making Salami is the most dangerous thing you can do, but I have been doing it since longer than I was born 😂