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Thread: Venison salami

  1. #1

    Venison salami

    When people get all exited about 'quality heads' I always joke: Never mind the antlers, how about the venison?

    My current food project is to learn to produce fermented and air-dried sausages at home, so salami-style, using some 60% venison and 40% pork, of which a large proportion is hard back fat. This batch of 'Droge Worst' or 'Dry Sausage' or 'Boerenmetworst' is a Dutch recipe and basically identical to Italian salami, except for a few different spices. It has been made 2
    weeks ago and needs another 2 weeks drying before it is ready to eat. The venison is from a young Roe buck shot by me early April near Stow-on-the-Wold, Cotswolds; the pork is from home-reared free-range pigs reared by my stalking partner. Fermented sausages making is the pinnacle of the art of charcuterie, as it made out of raw meat which is then kept for 72 hours in a WARM room to ferment, before hanging in a humid drying chamber at around 14C. A very unnatural thing to do, but with immaculate food hygiene, and by using the correct curing salt and a starter culture that will promote the 'good' bacteria and limit growth of 'bad' bacteria, the process is actually pretty safe.The objective is that you reach a given Aw (Water activity) and Ph (acidity) to suppress any baddies such as Listeria, Salmonella and Botulism, the arch-enemy of the fermented sausage maker. You can see the first blossoming of the white mold which is a Penicillin strain, and desirable on this type of sausages.
    Click image for larger version. 

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    • Do not be seduced by the marketing-men....

  2. #2
    This is next on my list of things to make that may kill me!! I have done brasaeola, prosciutto and sausison sec so far this year, and salami is next. Salts and culture all ready to rock and meat is in the freezer!
    Only limitation is that I dry everything in my loft and from now until September it will be too hot up there to dry properly.

  3. #3
    Quote Originally Posted by TringSaint View Post
    This is next on my list of things to make that may kill me!! I have done brasaeola, prosciutto and sausison sec so far this year, and salami is next. Salts and culture all ready to rock and meat is in the freezer!
    Only limitation is that I dry everything in my loft and from now until September it will be too hot up there to dry properly.
    Well, good luck! You may find this book very useful: 'The art of making fermented sausages' by Stanley Marianski. This is not a book full of recipes (you can find plenty of those online), it is about the technical aspects of good and bad bacteria, food hygiene, air humidity, water activity, PH, contamination, molds, curing salts, drying and smoking. Invaluable if you want to take your charcuterie making to the next level.
    • Do not be seduced by the marketing-men....

  4. #4
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    Very interesting. Do you have to put nitrates in it?

  5. #5
    Quote Originally Posted by A Guy Out West View Post
    Do you have to put nitrates in it?
    Yes. Unless you want to try Botulism Roulette
    A Man should be wise, but never too wise. He who does not know his fate in advance is free of care

  6. #6
    Quote Originally Posted by Woodsmoke View Post
    Yes. Unless you want to try Botulism Roulette
    +1 or nitrites

  7. #7
    Quote Originally Posted by levigsp View Post
    +1 or nitrites
    Nitrate (Cure 2, or Prague Powder No#2) for salami (and any other air-dried meats or sausages) Cure 2 only should be used for this, as the nitrate breaks down into nitrites over time and affords long-term protection from botulism nasties. Cure 1 (or Prague Powder No#1) contains nitrite, and is used for the likes of curing bacon, fresh sausages and gammon, or warm-smoking of sausage, brisket, pulled pork, etc
    A Man should be wise, but never too wise. He who does not know his fate in advance is free of care

  8. #8
    When I make chorizo I don't add anything other than herbs, spices and seasoning

    Here's my recipe: http://nicowilson.com/curing-and-smoking/chorizo/

  9. #9
    It's a small risk, but it only has to happen once. I won't take the chance. Especially as it's been proven that nitrites are more or less harmless in the quantities you need to use. I once laughed myself silly at some neep who claimed to have a 'no added nitrite' cure using celery juice. Guess what celery contains? Yep . . . . nitrites

    The “No Nitrites Added” Hoax | Michael Ruhlman

    That's a nice recipe. Nitrite will make it completely safe though
    A Man should be wise, but never too wise. He who does not know his fate in advance is free of care

  10. #10
    Quote Originally Posted by A Guy Out West View Post
    Very interesting. Do you have to put nitrates in it?
    Yes, I use 'General Purpose curing salt' available from Sausage Making Equipment, Ingredients, gifts, recipes and ideas...
    It is a pre-mix of standard salt and 'Cure No. 2' or 'Pink salt', which contains the nitrates, so the relative quantities are always right. (Nitrates are harmful if ingested in quantity)

    Those who worry about the alleged unhealthy side-effects of this don't need to: A good portion of green vegetables contains a good dose as well.
    • Do not be seduced by the marketing-men....

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