Salami Season!

Good Morning Steemit it's the Queens Birthday long weekend which means we're approaching the coldest time of the year which is perfect for salami!

The first step is to make yourself some capsicum passata as flavouring.

Then you need to slice up the pork and mince it, prior to mincing you need to remove the nerves, tendons and some of the fat.

Once you have minced the meat combine capsicum passata, lots of salt (this is for suring) and let sit over night.

Once marinated it's time to feel the hog casings!

Now that you've marinated your meat, filled the casings its time to hang them in the garage and let dry for four to six weeks!

And now we wait, I'll upload the finished product in a few weeks time.

Have a great day Steemians!