WebJan 1, 2004 · Venison Hard Salami recipe: Try this Venison Hard Salami recipe, or contribute your own. Add your review, photo or comments for Venison Hard Salami. …
Preview
See Also: venison salami recipesShow details
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 …
See Also: salami meat recipeShow details
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 …
See Also: wild and whole salami recipeShow details
WebDec 20, 2020 · 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 …
See Also: Steak Recipes, Tea RecipesShow details
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 …
See Also: Share RecipesShow details
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 …
WebJun 24, 2020 · Chill for 20-30 minutes or until crunchy. Grind the meat through your grinder’s smallest die. If using big chunks, start with a large die, and then grind a second time …
See Also: Meat Recipes, Sausage RecipesShow details
WebOct 27, 2021 · Generally, venison is slightly higher in cholesterol than most other types of meat, including beef and pork. Still, the differences are minimal. Here’s a closer look at …
WebVenison Hard Salami 5 lb venison without suet/fats OR hamburger 5 tsp tender quick salt 2 1/2 tsp coarse black pepper 2 1/2 tsp garlic salt 1 tsp hickory smoked salt/ liquid …
See Also: Food RecipesShow details
WebVenison Hard Salami. Mix all ingredients in a pan. Keep refrigerated and covered. Mix well once a day for 3 days. On 4th day form in firm compact rolls and place on broiler pan. …
See Also: Meals RecipesShow details
WebInstructions: 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 …
WebAug 9, 2012 · Bake in a 225-degree oven for about four hours. Remove logs from oven and pat with paper towels to remove excess fat and oil. After 15 minutes, remove netting …
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 casing over all the air pockets. Gently …
See Also: Sausage RecipesShow details
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 …
WebOct 19, 2021 · Remove 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.
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 …
WebSep 16, 2013 · After fermentation, weigh and record several sticks to gauge 35-40% target weight reduction. Place in fridge on open wire racks. Dry at 34-38°F / 1-4°C with good air …