Sausage making across two continents

We are always grateful to receive special “Creating Tradition at Home” stories from our customers. We feel that this recent email embodies the spirit of UMAi Dry as well as adds a real Australian pioneer flavor to the story.

Our customer Anthony who incidentally now calls Ohio his home sent this email to us:

Sausage making is very popular in Australia. I came from a 24,000 acre sheep and cattle station in Western Queensland. As many of my mates do. We slaughtered all own cattle, sheep and pigs. Making bacon, ham, sausages (fresh and cured), corned meat and obviously all the fresh cuts. It was not uncommon to kill 8 or 10 sheep at a time or 2 head of cattle. Pig killing was a family affair on the weekends.

I attach a few photos from about 1992 with the old German gent who taught me the skills and me and my son (who is now 26). Oh how I wish we had Umai dry in those days. It would have saved so much work. The photo with the hanging sausages is of Black and White pudding made from the head and offal of the pig. I still make it from time to time also.

I do pay great attention to detail when working with meat and enjoy using your product as previously mentioned.

20101127143538_00004 copy 420101127143538_00003

Coincidentally Anthony was inquiring about an issue he encountered while making his salami and stuffing UMAi Dry casing. The casing sometimes tends to bulge when pressure builds up inside. That is an inherent property of the material and rarely creates some funny looking shapes like shown below. As Anthony said himself most of the sausages turned out looking fantastic.

photo 1photo 2