WEBAll of our dry cured recipes call for the use of salt and nitrates. Do not change the proportion of these ingredients. The ideal curing environment is one that is about 55F …
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WEBRed 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 …
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WEBCombine 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. …
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WEBIn 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 …
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WEBDry age steak, charcuterie, sausage, salumi and meats at home using UMAi Dry meat-crafting kits. Homemade Venison Salumi Recipe September 16, 2013 UMAi Dry …
WEBOnce the salami has been introduced to salt, spices, pink curing salt, and mold culture, the fermentation stage begins at 8 hours to 72 hours or longer (depending on the start …
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WEBRemove meat from bag and rinse with cold water and pat dry. Cover with paprika and cayenne. Mix vigorously by hand until meat becomes sticky, 6-10 minutes.
WEBDirections. 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 …
WEBSet the meat on a rack for 2 to 3 hours to thoroughly dry. Tie the meat with butcher twine using a running butcher’s knot (slip knot). Wrap the meat in a double layer of …
WEBDirections. 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 …
WEB1 tsp liquid smoke (optional) 1 tsp Worcestershire sauce. Directions: Grind meat using a coarse grinding plate. Add all other ingredients to the meat and mix well. You can run …
WEBThis low sodium sausage recipe only has 167mg of sodium. This cuts the sodium by about 75%! If you leave out the salt entirely, this sausage only has 69mg of sodium per …
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WEBGrind 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). …
WEBGrind 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 …
WEBPartially freeze the beef before processing to make sure it stays cold. Cut the meat into 100-150 g pieces, remove sinew. Grind through a medium size plate (3/16" or 4.5 mm). …
WEBThe 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 …
WEBLoad the elk and fatback onto your grinder tray, sprinkle it with the kosher salt and pink cure salt, then begin grinding it through the coarse grinding plate of your meat grinder. Mix. …