deer salami recipe smoked

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Salami is one of our favourite things to make! It requires a lot of waiting but the end product is so worth it. This roasted fennel and garlic venison salami.

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Combine salt and pepper, sprinkle over meat, then grind once using coarse blade. Mix well with your hands. Stuff into 1 1/2-inch-diameter casing, making each link about 10 inches. Smoke about.

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Smoke at 140 degrees F for 1 hour, then at 180 degrees F until internal temperature reaches 160 degrees F (insert a meat thermometer in the thickest part of the sausage). Remove from smokehouse and spray with hot water for 15 to 30 seconds. Follow with cold spray or place in ice water to cool down rapidly.

deer salami recipe smoked

Flavor of Italy Starter Culture re-hydrate 1/2 tsp of starter in 1/4 cup of distilled water for every 5 pounds of meat/fat. Let this rest for 30 minutes. mold-600 re-hydrate 1/2 tsp of mold in 1/2 cup of non-chlorinated water. This will do about 5-10 pounds of salami. Let sit at room temp for at least 5 hours before use.

deer salami recipe smoked

Directions. Mix all ingredients thoroughly . Refrigerate mixture for three days, taking it out to remix at least once a day. On the fourth day, shape the mixture into small loaves, about 2 1/2″ x 6″ long, or stuff in 1½" X 12″ casing. Put on cookie sheet and bake about 8 hours at just less than 200 degrees.

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Directions. 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.

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Let your meat rest overnight. In the morning, load up your smoker with the sausage. Smoke at 120 degrees for 1 hour, 160 degrees for 30 minutes, with the smoke "on", and 180 degrees until the suasage reaches an internal temperature of 156 degrees F. Leave the smoke on for up to 2 hours.

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This step helps the sausage bind to itself, but is not 100 percent necessary. Soak about 10 feet of hog casings in warm water. Dissolve the starter culture in the distilled water. When you are ready, mix the garlic, sage, pepper and juniper berries in with the meats and fat. Grind through a medium die (6.5 mm).

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In a large bowl add the venison, salt, pink salt, pepper, caraway, black pepper, juniper, and garlic. Grind through a 1/4" die into the bowl of a stand mixer (or a large mixing bowl if mixing by hand). Mix on medium-low speed with a paddle attachment for about 2 minutes or until all of the ingredients are combined.

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Place the venison mixture on a large piece of plastic wrap. Roll it up and twist the ends tightly. Transfer to the fridge and let the mixture rest overnight. Unwrap the venison sausage and place on a mesh or wire rack. Place venison sausage directly on the grill grate and cook for 3-4 hours or until the internal temperature reaches 155 degrees.

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Lay your venison sausages on the smoker grate. If your smoker has a water pan, heat up a beer on the stove until it boils. Pour the boiled beer into the water pan to keep the sausages moist and packed with flavor. 3. Let the Smoke Dance: Open the vent on your grill or smoker to about 3/4 of the way.

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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.

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Place on a rack lined sheet tray and place in the fridge overnight to dry and to develop flavors. Preheat smoker to 130 degrees F. Hang sausages on smoke sticks, allowing at least 2" between sausages. Place in the smoker for 30 minutes. Place ¼ pan of moistened sawdust on the heating element and increase the house temperature to 150 degrees.

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Cover and refrigerate overnight, then grind the mixture through a fine die, about 4.5 millimeters. Prepare bactoferm f-rm-52 according to manufacturer instructions. Using a stand mixer or wooden spoon, mix the ground meat with wine. Add the bactoferm and water mixture. Mix until slightly tacky, about 1 to 2 minutes.

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Mix thoroughly using a paddle attachment or sturdy spoon for about 2 minutes. Add the diced bacon to the venison mixture and fold in until just combined. In a food-safe storage container or gallon freezer bag, add the sausage mixture. Press the sausage down ensuring that there are no air pockets.

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Instructions: In a large bowl, combine the ground venison, pork fat, kosher salt, black pepper, paprika, garlic powder, onion powder, fennel seeds, and curing salt. Mix well until all the ingredients are evenly distributed. Shape the mixture into a log shape and wrap it tightly in plastic wrap. Place the wrapped salami in the refrigerator and.