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Rairdog · March 3, 2015

I made a batch of Salami last night. I did a little better on keeping the fat from rendering out. After smoking for 6 hrs I finished in the oven on 175. I pulled it when internal temp reached 152. It is still a little dry because I used 3 lbs of venison to 2 lbs of ground country style ribs. I can bump the fat/pork up but I try to compromise between healthy and not to dry.

The recipe I use

5 lbs of venison with 25% fat
5 tsp curing salt
1 1/2 tsp garlic powder
1 1/2 tsp onion powder (didn't have any so omitted)
2 1/2 tbsp whole black pepper
2 Tbsp whole mustard seed (substituted with coriander seed)
3 Tbsp dry red wine (I used red wine vinegar....need to try it with good wine)

Added some
Cummin
Red pepper

I just roll into logs and omit casing.

March 3, 2015	#14
Rairdog Tomatovillian™ Join Date: May 2014 Location: Noblesville, IN Posts: 112	I made a batch of Salami last night. I did a little better on keeping the fat from rendering out. After smoking for 6 hrs I finished in the oven on 175. I pulled it when internal temp reached 152. It is still a little dry because I used 3 lbs of venison to 2 lbs of ground country style ribs. I can bump the fat/pork up but I try to compromise between healthy and not to dry. The recipe I use 5 lbs of venison with 25% fat 5 tsp curing salt 1 1/2 tsp garlic powder 1 1/2 tsp onion powder (didn't have any so omitted) 2 1/2 tbsp whole black pepper 2 Tbsp whole mustard seed (substituted with coriander seed) 3 Tbsp dry red wine (I used red wine vinegar....need to try it with good wine) Added some Cummin Red pepper I just roll into logs and omit casing.