Misty Gully Salami Seasoning

Make the perfect Polish style salami at home. Don’t guess with ingredients, we make it simple with our traditional Polish style salami seasoning made from premium quality spices.

Directions for use: Use 4kg lean pork, 1kg pork back fat. Mince near frozen meat through a 4mm plate. Mix 5kg ground meat with Polish Seasoning, 5g of Bactoferm TSPX and 15g of Misty Gully Cure #2. Fill medium-large fibrous casing Hang for 72 hours at 20-25c and 80-90% humidity. Apply cold smoke at 14c for several days, a few hours per day, until desired colour is achieved. Apply Bactoferm Mold 600. Store sausage at 12-14c and 80% humidity for 4-8 weeks until 30-43% weight loss has been achieved.

Store seasoning in a cool, dry place away from direct sunlight. Use only as directed.

Ingredients: salt, paprika, dextrose, garlic, sugar, spices.

Make the perfect Pepperoni at home. Don’t guess with ingredients, we make it simple with our traditional Hungarian style salami seasoning made from premium quality spices.

Directions for use: Use 4kg lean pork, 1kg pork back fat. Mince near frozen meat through a 6mm plate. Mix 5kg ground meat with Hungarian Seasoning, 100ml of Tokay sweet wine or similar, 5g of Bactoferm TSPX and 15g of Misty Gully Cure #2. Fill size medium-large fibrous casings. Hang for 72 hours at 20-25c and 80-90% humidity. Apply cold smoke at 14c for several days, a few hours per day, until desired colour is achieved. Apply Bactoferm Mold 600. Store sausage at 12-14c and 80% humidity for 4-8 weeks until 30-43% weight loss has been achieved.

Store seasoning in a cool, dry place away from direct sunlight. Use only as directed.

Ingredients: salt, paprika, pepper, garlic, sugar, dextrose.

Traditional mild Italian salami made from premium quality spices.

Makes 5kg of salami.

Directions for use: Use 4kg lean pork, 1kg pork back fat. Mince near frozen meat through a 8mm plate. Mix 5kg ground meat with Mild Italian Cacciatore Seasoning, 125ml of red wine, 5g of Bactoferm TSPX and 15g of Misty Gully Cure #2. Fill size 44 natural hog casings. Hang for 72 hours at 20-25c and 80-90% humidity. Apply Bactofrom Mold 600. Store sausage at 12-14c and 80% humidity for 4-8 weeks until 30-43% weight loss has been achieved.

Store seasoning in a cool, dry place away from direct sunlight. Use only as directed.

Ingredients: salt, fennel seeds, coriander, pepper, garlic, dextrose, cayenne pepper.

A venison salami mix made especially for Aussie hunters. Big on flavour, made with locally sourced premium spices.

Each pack will make 5kg of Salami.

Directions for use: Use 3.8kg lean venison, 1.2kg pork back fat. Mince near frozen meat through a 6mm plate. Mix 5kg ground meat with Venison Seasoning, 5g of Bactoform Mold, 200ml red wine, 40ml Misty Gully Mesquite Liquid Smoke and 15g of misty gully cure #2. Fill medium-large size fibrous casings Hang for 72 hours at 20-25c and 80-90% humidity. Store sausage at 12-14c and 80% humidity for 4-8 weeks until 30-43% weight loss has been achieved.

Store seasoning in a cool, dry place away from direct sunlight. Use only as directed.

Ingredients: salt, pepper, dextrose, fennel seeds, garlic, allspice, sugar.

Great care and responsibility needs to be taken when making any fermented sausage. Results can vary significantly due to a number of factors including ingredients, method, cleanliness, meat source and drying conditions. As such, Smoked and Cured Pty Ltd will not be held responsible for the outcome.