It's been quite some time, over a year, to be exact, since I've made venison salame. Shame, too, because it really is fantastic and pretty damned easy to make. But, honestly, I haven't made any due to the fact that I haven't been given any venison. I'm told it's been a slow deer hunting season. I find this a bit of a conundrum as I can't keep deer from eating the plants in backyard. Who knows. Finally, my cousin brought me 3 lbs. of freshly butchered venison. This was super lean, crimson red meat.....like BLOOD red. I like to keep something this special really simple. I don't muddle it with too many ingredients, just salt, hot pepper powder and fresh garlic. That's it.
I ran this meat right through the grinder. It was butchered so thoroughly that there was NO fat and no connective tissue. I added 30% pork fat(jowl in this case). I used 3% salt, a pretty hefty 1.5% hot pepper powder, a couple fresh garlic cloves along with the obligatory cure #2(.25%) and lactic starter(.09%). Stuffed them in some beef middles where they will ferment for an undetermined amount of time. I've been going back and forth on the fermentation time and temperature and still haven't nailed anything down yet. I think I'll try 48 hours @ 80 degrees this go around. They should be ready in 4-5 weeks when the results will be posted.