Quote:
Originally Posted by JRinPA
That is a real big doe for around here, 140 lb. My 8 pt from last week was probably a 2-1/2 yo, 113 dressed, so maybe 145 live weight. I had sweet, lebanon, and scrapple made from most of him down at a mennonite butcher shop. They don't add pork for the bologna and it is fantastic. I was able to hang for 2 days with skin on and the loins and eye rounds were fantastic, probably the best buck I've had.
Let us know what you think of those mixes...can you even make salami without special humidity control?
I have some tags left and rifle opens next week, but I have almost nowhere to go with the meat here at the house, other than into quart jars. The hanging post has been very busy.
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You don't need humidity control if you are not making dry raw salami.
As long as you are making cooked salami you can make it to your hearts desire.
Even then it doesn't have to be (( that)) controlled temperature and what you put in the meat is more important.
Rule of thumb it needs to dry but not too fast.
Too fast will put a crust on the outside and the moisture cant escape.