Salami Making Kits

Everything in our Salami Starter Kit, plus the three things that make the job easier and the salami look the part: a hand mincer, a netting tube and white mould culture. Everything here is something we sell on its own, bundled so you’re not standing in the aisle wondering what you’ve forgotten.

What’s in the kit

• Rigamonti hand mincer with 2 mince discs, blade and sausage funnel
• Round dried casings, 10 pack
• Italian salami netting
• Plastic salami netting tube
• Meat Cure #2 fermenting salt, 200 g
• Bactoferm T-SPX meat culture, with a gel ice pack for the trip
• Bactoferm white mould culture
• Toscano salami spice pre-mix, 200 g
• Salami pricker with safety cap
• Italian cotton string
• Cotton hanging loops, 100 pack

Not included

• Pork and pork fat
• A larger filler, if you’re making bigger batches. See our sausage fillers.

How it works

1. Prepare the casings by soaking them as directed on the pack.
2. Mince your meat and fat with the hand mincer.
3. Mix the mince with the spice pre-mix, Meat Cure #2 and T-SPX culture, following the directions on each pack.
4. Fill and prick. Fit the sausage funnel, fill the casings tightly, then prick them to let trapped air out.
5. Tie and net. Tie off each salami with string and add a hanging loop. Load the netting onto the tube, push the salami through, then tie off the netting.
6. Add the mould using the white mould culture, following the directions on the pack.
7. Hang and wait. Dry in a cool, humid, draught-free place. Don’t rush this. Smaller salami are ready sooner than big ones.

Before you start

• Meat Cure #2 is a curing salt, not table salt. It contains nitrites and nitrates, so measure it exactly as directed and keep it away from children.
• The cultures need to stay cold. Put them in the freezer as soon as your kit arrives.

New to it? Read our easy salami recipe, or pop into Laverton North or Epping and we’ll walk you through it.

The gear we’d put together for anyone making their first salami. Everything here is something we sell on its own, bundled so you’re not standing in the aisle wondering what you’ve forgotten.

What’s in the kit

• Round dried casings, 10 pack
• Italian salami netting
• Meat Cure #2 fermenting salt, 200 g
• Bactoferm T-SPX meat culture, with a gel ice pack for the trip
• Toscano salami spice pre-mix, 200 g
• Salami pricker with safety cap
• Italian cotton string
• Cotton hanging loops, 100 pack

Not included

• Pork and pork fat
• A filler. See our sausage fillers.
• A netting tube. It makes netting much easier, and it comes with our Complete Salami Kit.

How it works

1. Prepare the casings by soaking them as directed on the pack.
2. Mix your meat and fat with the spice pre-mix, Meat Cure #2 and culture, following the directions on each pack.
3. Fill and prick. Fill the casings tightly, then prick them to let trapped air out.
4. Tie and net. Tie off each salami with string, add a hanging loop and pull on the netting to keep the meat tight.
5. Hang and wait. Dry in a cool, humid, draught-free place. Don’t rush this. Smaller salami are ready sooner than big ones.

Before you start

• Meat Cure #2 is a curing salt, not table salt. It contains nitrites and nitrates, so measure it exactly as directed and keep it away from children.
• The culture needs to stay cold. Put it in the freezer as soon as your kit arrives.

New to it? Read our easy salami recipe, or pop into Laverton North or Epping and we’ll walk you through it.