Post by Big Joe on Dec 4, 2023 19:26:10 GMT -5
We are back to making formed meats LOL.. today we are trying a recipe sent to me. It sure looks good, so we gave it a run this morning. First tastes say its a keeper (two small patties in a skillet lol) but now to wait for it to bloom. I did need to order the dextrose beforehand and so far I think it will work in other areas too. We didn't use the Karo, figured it would be nasty sweet.
Venison Salami
for 10 pounds of meat
8lbs deer or elk
2 lbs pork with lots of fat.
2 cups ice water
5 Tbs salt
2 tsp insta cure #1
2 cups soy protein concentrate
2 tsp ground white pepper
1 Tbs ground mustard
2 Tbs fresh minced garlic
optional:
1 cup corn syrup solids - Karo syrup
5 Tbs powdered dextrose
1 Tbs red pepper flakes - adds heat
Be sure all meats and trimmings are near frozen for best grinding.
Grind the venison on a 3/16 inch plate. Cut the pork into 2 inch cubes and add to a meat mixer or large bowl if doing my hand. And add the ice water and all spices, mix well. Place into a 38 - 40 degree cooler for 24 hours. The next day regrind meat on the 3/16 inch plate.
The venison salami should be stuffed tightly into 3 inch fibrous casings or large beef middles. Prick any air holes seen with a needle or a casing pricker.
Hang in smoker and smoke until internal temps reaches 165ºf. remove and allow to cool keep in fridge or freeze for later. Just allow for a day or two to defrost in refrigerator. After a few days hardening it is pretty self-stable, means it can set out for some time to all it to be eaten.
We will be using 2 3/4 inch fibrous casings to make it a more cracker sized slice. In the morning we will be stuffing and smoking several things LOL.
Venison Salami
for 10 pounds of meat
8lbs deer or elk
2 lbs pork with lots of fat.
2 cups ice water
5 Tbs salt
2 tsp insta cure #1
2 cups soy protein concentrate
2 tsp ground white pepper
1 Tbs ground mustard
2 Tbs fresh minced garlic
optional:
1 cup corn syrup solids - Karo syrup
5 Tbs powdered dextrose
1 Tbs red pepper flakes - adds heat
Be sure all meats and trimmings are near frozen for best grinding.
Grind the venison on a 3/16 inch plate. Cut the pork into 2 inch cubes and add to a meat mixer or large bowl if doing my hand. And add the ice water and all spices, mix well. Place into a 38 - 40 degree cooler for 24 hours. The next day regrind meat on the 3/16 inch plate.
The venison salami should be stuffed tightly into 3 inch fibrous casings or large beef middles. Prick any air holes seen with a needle or a casing pricker.
Hang in smoker and smoke until internal temps reaches 165ºf. remove and allow to cool keep in fridge or freeze for later. Just allow for a day or two to defrost in refrigerator. After a few days hardening it is pretty self-stable, means it can set out for some time to all it to be eaten.
We will be using 2 3/4 inch fibrous casings to make it a more cracker sized slice. In the morning we will be stuffing and smoking several things LOL.