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deer salami recipe smoked

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.

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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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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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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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This Venison and Mulberry salami is a great and unique way to prepare salami with leftover venison meat. I foraged the mulberries for this recipe, but you ca.

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Make sure your sausage is very cold, between 28°F and 32°F. When it's cold enough, take it out of the freezer and add the wine and water. Mix the sausage thoroughly either using a Kitchenaid on low for 60 to 90 seconds or with your (very clean) hands for 2 minutes. This is important to get the sausage to bind properly.

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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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Note: The following recipe works great for elk or antelope, too, so don't be afraid to give it a try even without the venison. Venison Salami Following recipe taken directly from the NRA Members' Wild Game Cookbook, Second Edition. Ingredients: • 4 pounds venison, elk, or antelope, as fat free as possible • 1 pound fatty ground pork

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Dextrose 18 g / 1 tbsp. Red pepper flakes 6 g / 1 tbsp. Instacure #2 5 g / 1 tsp. Garlic powder 4 g / 2 tsp. Bactoferm T-SPX 0.24 g / ¼ tsp (dissolve in 2 tbsp of distilled or boiled then cooled water to remove chlorine) Recipe by Len Poli. This Homemade Venison Salami is a perfect way to use your venison during hunting season. Gather your.

Make this easy spicy venison salami tonight. Or… Grand View Outdoors

The recipe is a blend between a cured whole muscle and a salami. Large pieces of pork fat and venison are cured and stuffed into a large natural casing. This recipe uses cure #2 like all our salamis, but does not call for a starter culture.. In most of our salami recipes, the meat will become tacky after just a few minutes in a stand mixer.

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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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4. Add the salt , cure and spices to the meat and massage them in. 5. Mix the meat mass for 2-3 minutes. You can either knead the meat with a food processor with a kneading attachment or mix it vigorously by hand. This ensures that the sausage meat will bind well and the sausage will not be crumbly later on. 6.

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Method. 1. To start the salami, finely dice the fat (this may be easier if frozen) 16 oz of pork back fat. 2. Mix the salt and curing salt through the minced venison and place in a bowl over ice. Once chilled, place the minced venison and back fat in the bowl of a food mixer in the fridge until needed. 1 3/4 oz of salt.

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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.

Salami and Knife · Free Stock Photo

RECIPE BELOW! Buck King Outdoors makes Deer Salami that our family has been using for more than 40 years! Just a few ingredients for a delish snack to take.

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We like to vacuum seal some of our sausage in one pound bags. These are great for dishes like soup, breakfast bakes, and sauces. If you press the meat flat while the sealer is removing the air from the bag, it makes it much easier to store in your freezer. The rest of the sausage we shape into patties.