WEBMar 17, 2022 · 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 …
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WEBOct 11, 2021 · Keep an eye out for air pockets. Use a sterile needle or sausage pricker (set it aglow in your stovetop flame) to puncture the …
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WEBDec 20, 2020 · 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 …
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WEBFeb 9, 2020 · All of our dry cured recipes call for the use of salt and nitrates. Do not …
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WEBFeb 28, 2022 · Combine meat and fat with salt, Instacure #2, dextrose, pepper, fennel, and garlic. Cover and refrigerate overnight, then grind the mixture through a fine die, about 4.5 millimeters. Prepare bactoferm f-rm …
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WEBMay 15, 2020 · 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 …
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WEBSep 17, 2022 · 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, …
WEBOptional step: Dip the salami into a Bactoferm Mold-600/distilled water solution. See Tip 3. Ferment for 48-72 hours. After fermentation, hang your sausages to air dry. See Tip 4. Store final salami in the fridge or vac …
WEBSep 16, 2013 · Dry age steak, charcuterie, sausage, salumi and meats at home using …
WEBOct 19, 2021 · Remove meat from bag and rinse with cold water and pat dry. Cover with …
WEBMethod. 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 …
WEBMar 19, 2019 · Grind the meat and fat, add seasonings and mix. Then stuff into hog middles and let ferment your sopressata at warm room temperature for 12 hours. After fermentation is done, transfer your …
WEBJan 19, 2018 · 1 tsp liquid smoke (optional) 1 tsp Worcestershire sauce. Directions: Grind …
WEBJan 25, 2019 · The following spice and herb combination can be found in some recipes: spices - 4 parts coriander, 3 parts mace, 2 parts allspice, 1 part fennel. herbs - 3 parts marjoram, 1 part thyme, 1 part basil. To …
WEBDec 18, 2019 · If not simply mix some more of the salt and sugar mixture together, using …
WEBJan 19, 2019 · Set the meat on a rack for 2 to 3 hours to thoroughly dry. Tie the meat …
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