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.

EASY VENISON SALAMI

Steps:

• 1. Combine all ingredents in a large bowl and mix well. Then cover and place in the refrigerator for 24 hours
• 2. Remove from the refrige and knead like you would bread dough for 4 or 5 minutes. Cover and return to the fridge for another 24 hours
• 3. remove from fridge and once again knead the meat mixture for 4 or 5 minutes. return to fridge to chill for 30 minutes
• 4. preheat oven to 250 degrees. Divide into 4 equal parts and shape into logs approximatly 4 inches in diameter
• 5. place each log in the center of a piece of tin foil enough to wrap around the log and crimp at each end.
• 6. Place the wrapped loaves on a foil-covered large cookie sheet. Bake in the pre-heated oven for 3 hours, turn the logs over and bake for another 3 hours. or until meat thermometer gives a internal temp of 162 degrees
• 7. Remove from the oven, unwrap the salami logs and place on paper towels to drain and absorb any excess grease. Once drained place logs in the fefrigerator to chill overnight. ENJOY

VENISON SALAMI

Steps:

• Mix well.
• Cover with plastic wrap pushed down on meat mixture.
• Refrigerate 4 days mixing well at least once a day.
• On 4th day form mixture into long rolls, place on baking sheet.
• Cook 225 F for 4 hours.
• Wrap in plastic wrap and store in the refrigerator.