Smoked Venison Salami Food

SMOKED VENISON SALAMI

Steps:

• Grind chilled venison through a 6mm plate and back fat through the 10mm plate. Let chill again before mixing. You want the temp of the meat to be around 35F (or below).
• Prepare all the seasonings and prepare the starter culture and set to the side. You starter culture needs about 30 minutes to "wake-up" before use. Also soak your casing in luke warm water.
• Mix the meat, seasonings, and re-hydrated culture together. You mince meat will be very sticky when finished
• Stuff your mince into a 61mm natural hog casing making sure there are no air pockets. Tie the end with some butchers twine. Prick with a sausage pricker and weigh your salami. Record the weight
• Ferment your salami between 75f- 90F with 90% humidity for 12-24 hours (these parameters are for this culture, other culture require different parameters). If you plan on cold smoking then do it while you are fermenting the salami.
• While this sausage is fermenting we will be cold smoking it as well. Cold smoke for 3-6 hours with an applewood, pecan, or cherry wood.
• Test the pH at 12 hours to see where you are at. You are aiming for a ph between 4.9 and 5.2.
• Once you have reached your target pH place your salami in your drying chamber at 55F with 80% Humidity. Let it dry in this chamber until you have reached a 38%-40% weight loss.

VENISON SALAMI

Steps:

• Place ground venison in a large plastic bowl or bucket. Add the curing mixture, sugar, peppercorns, mustard seed, ground pepper, garlic powder, onion powder, liquid smoke, and salt. Mix well, then cover tightly and refrigerate for 24 hours.
• On the second day, mix thoroughly, kneading as you would bread for 2 to 3 minutes. Re-cover and refrigerate for another 24 hours.
• On the third day, mix and knead the mixture again for another 2 to 3 minutes. Refrigerate for 1 hour.
• Preheat oven to 250 degrees F (120 degrees C).
• Shape mixture into 2 or 3 round logs, about 4-inches in diameter. Place on a lightly oiled baking tray and bake in preheated oven for five hours, turning halfway through, until the internal temperature reaches 160 degrees F (70 degrees C). Cool and then refrigerate overnight before slicing and serving.