I decided to create this blog primarily in an effort to quit pestering others and hijacking their blogs. http://curedmeats.blogspot.com/, This gentleman, in particular. Thank you, Jason. Anyway, just hung some venison salami. I've developed a good relationship with my butcher after so many visits. He set aside a nice piece of lean shoulder roast for me along with 2 nice pork jowls. (all percentages in parentheses are percentages of the weight of total meat)
Venison salame: 1745G in total
1222G lean venison-70%
523 G pork back fat-30%
salt-48G(2.75%)
dextrose-8.7G(.5%)
red pepper-7G(.4%)
cure #2-4.4G(.25%)
fresh garlic-7G(.4%)
red wine- .5 cup
F-LC starter-1G(.06%) dissolved in .25 cup water with a pinch of dextrose.
Lean and fat chilled to a touch under 32 degrees, ground together on course die of KA grinder attachment. Spice mixture was ground up in a mini food processor and added to the meat in the kitchen aid bowl. With the paddle attachment, the meat and spices were mixed at low speed for 2 minutes. The red wine was added at the beginning, the starter culture was added for the last minute of the process. The meat was then stuffed into 3 43mm collagen casings. The salami were sprayed with M-EK-4 mold mixture. They were then fermented in the oven with the door ajar and the light on for 48 hours at roughly 70-75 degrees(placed inside tupperware containers to maintain high humidity). They are being hung in my drying chamber at 52-55 degrees with 68-75%RH.
Venison salame: 1745G in total
1222G lean venison-70%
523 G pork back fat-30%
salt-48G(2.75%)
dextrose-8.7G(.5%)
red pepper-7G(.4%)
cure #2-4.4G(.25%)
fresh garlic-7G(.4%)
red wine- .5 cup
F-LC starter-1G(.06%) dissolved in .25 cup water with a pinch of dextrose.
Lean and fat chilled to a touch under 32 degrees, ground together on course die of KA grinder attachment. Spice mixture was ground up in a mini food processor and added to the meat in the kitchen aid bowl. With the paddle attachment, the meat and spices were mixed at low speed for 2 minutes. The red wine was added at the beginning, the starter culture was added for the last minute of the process. The meat was then stuffed into 3 43mm collagen casings. The salami were sprayed with M-EK-4 mold mixture. They were then fermented in the oven with the door ajar and the light on for 48 hours at roughly 70-75 degrees(placed inside tupperware containers to maintain high humidity). They are being hung in my drying chamber at 52-55 degrees with 68-75%RH.
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