How To Make Venison Salami – edit 1
This is a short video of how to make beef, venison, or beef & venison salami. In it commonly available vertical sausage stuffer and mixer were used to produce 2-5lb salamis. The process excludes the grind but is concentrated on the mixing, stuffing, and cooking process in a residential environment. Slicing and packing are touched on lightly using a commercial slicer and residential vacuum sealer. The recipe is available at the end. Recipe edit
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That one is essentially a paper casing. They call them “fibrous” casings.
i absolutely love salami!!! it’s the best cured meat there is!!!
I loved the video. I have a couple of questons: Is this recipe for 10 pounds of meat and also is the 2 1/2 tablespoons of tenderquck enough for 10 lbs. Lots of other recipes I have viewed seem to call for alot more. Thanks for your help!
Hey Randal: Just wondering if you cool bath the salami after taking it out of the oven or do you just air cool them?
This is my project this weekend!
Air cool
Just wondering if the 2 1/2 tablespoons is enough cure for 10 pounds of meat, and if I am using process deer burger with some beef fat in it, could I skip the water and the soy protein? Thanks for your help! Videos are awesome!
You can try it. The end product is a cooked salami not a dry salami – refrigeration is required. At 1/2% nitrate and 5 TBS / 10# you will get an acceptable result in protecting/tinting the color. I like it with a bit more salt that that even.
Yes. The water and soy add both softness and guards against shrinkage. Your sausage will probably be a bit harder (possibly a bit brittle depending the % of fat – if low) but will taste virtually the same.
Really appreciate your video! I’m making salami for the first time. I would like to add cheese but can’t pay high price for high temp cheese. Is there a substitute I can buy at local grocer that would work? Followed your recipe for salami and my sample came out terrific. Great job! thanks, Larry
Yea, know what you mean, I use regular cheese myself, just chunk it large. It melts some and a little comes out with the water. I cook it slower (more like a smoke temp – you figure what works for you), I get mine to 140 deg F and that is about when the steam slows down (but not stops completely).
Great video’s! My wife kids and I are getting ready to do in our first pig and just went and gathered many ingredients for Andouille and such. I just had one question about this recipe. I can’t find Tender Quick any where!! I ever searched the mortons site and there isn’t a store within 100 miles that sells it. I am in Clarksville, TN. Seeing how this is a cooked salami, what purpose does the TQ serve? Thanks Troy
If you can’t find TQ locally, Allied Kenco in Texas caries it. It is the cure and assists in maintaining meat quality and presentation.
That Andouille aint like you find in stores, it has some garlic kick.
Great video. Got a few questions… Can I use liquid smoke in the mixture, can I use burgundy wine and do you have to poke the log before puting it in the oven?
Thx.
Burgundy wine instead of water, that is…
Liquid smoke, yes, but I use a commercial concentrated product rather than diluted product like Wrights (good product btw – just not very strong) – that way I don’t add too much water.
wine – sure, your sausage, your way.
poke – the casings are pre-poked (perforated).
where can i finde deer meat i live in maryland ??
Yummy
I made this with 80/20 ground beef. The end result tasted more like prosky than salami. Don’t expect to get and Italian Genoa Salami from this recipe. If I made it again I would use lean ground beef instead because alot of grease is retained in the cooking process. Also I would use 1/2 of the pepper, and wrap in aluminum foil instead of casings because the meat is so stiff after refrigerating over night that my sausage stuffer couldn’t stuff it.
@usausaarmy
On a deer. All you need is a gun and a knife. Good luck.
@stuffem1 umm i dont think so they will kik my ass here in MD
Not at all to be a wise guy but generally by operative hunting.
I live in TN where thanks to the efforts of TWRA (Tn Wildlife Resource Agency) and the REAL system which up until last year REQUIRED a hunter to physically check his deer in, TN has some of the best data and healthiest herds in the region. Last year politicians mucked it up and allowed “Internet” check-in. Our data and deer will suffer.
Try “Hunters for The Hungry” program in your area if you don’t hunt. Maybe they can help.
mmmm…AWESOME AWESOME AWESOME! THANKS!
thanks
I got it at local Northern Tool store. It was on special for “Father’s day” which knocked a few more pennies off. It holds 5# nominal and is an import.
can u put them in a smoker
@bubbles0699
yes, the thing about doing things yourself is you are in charge – and responsible too (were something to go wrong). Watch what you are doing, follow common sense best practices and it is just like cooking any other meat.