Thread: Salami

A bit out of your way but "Counties Custom Killing" in Bombay (South Auckland) will always be my go to for salamis and sausages. The most important thig is to dry it out in a shaded, cool and breezy area. I always hang them for 1-3 weeks on the clothesline above the deck (covered). My Mrs was concerned about flies so I drilled large holes in a PVC pipe and hung the wet salami inside that covered with a stocking and sealed with a bag clip, The hook didn't puncture the stocking & held the salami string.
https://www.countiescustomkilling.co.nz/index/