Value adding to your venison harvest.

John Gryphon

Well-Known Member
Winter is salami time of course and my old mate has been making a few spikey model salamis to hang and cure.

This year he actually did a Pro salami making School course and has tweaked his last few years methods.
Venison/pork,fennel/chilli and other secret ingredients are combined and forced into natural gut casings.
Sliced up and eaten with a beer whilst talking schitt about deer hunting they make wonderful fare.
His smoked venison Pastrami is without doubt the best that I have ever tried as another addition to the pantry.

Also at this end of the world the spikies that I posted the pic of the other day are atm being corned/jerkied and minced for burgers.