Thread: Salami

Does anyone know who makes a good moist venison salami?

Any salami that isn't done with a culture base is usaly moist when it is first made it continues to dry as it is left in the fridge or freezer. To stop it drying down to far wrap it in plastic

Eaten alot of different salami over the years.
Hard to go past Basecamp for consistency over the last 30 yrs.
They taste the same as they did back then.
And taste good they do .
Chili is my favorite and peperoni second

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Originally Posted by andyanimal31

Eaten alot of different salami over the years.
Hard to go past Basecamp for consistency over the last 30 yrs.
They taste the same as they did back then.
And taste good they do .
Chili is my favorite and peperoni second

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A real meat stick connoisseur this guy.
I had a batch of Basecamp salamis once, the mix was a bit fine for my liking, and when fresh, a bit spongy. Good flavour though.


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Originally Posted by MSL

A real meat stick connoisseur this guy.
I had a batch of Basecamp salamis once, the mix was a bit fine for my liking, and when fresh, a bit spongy. Good flavour though.


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You have special way with words MSL!

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Try Cured
Good for most small goods

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/