Venison salami

[John Gryphon]

Old mate`s son rocked one last week,a good one stag that`s been turned into this batch of salami and other products.


venison
pork + pork fat
garlic powder
red wine
chilli
fennel
cracked pepper blah blah

Same old mate shot another for more charcuterie yesterday.

 

[nun_hunter]

What are the skins made of? They look like plastic but for salami I'd assume they need to be able to let the meat age and dry out.

 

[John Gryphon]

What are the skins made of? They look like plastic but for salami I'd assume they need to be able to let the meat age and dry out.

He has always used natural casings,dont know this time will ask

 

[nun_hunter]

I'd like to give it a go but it's too humid here to just hang something outside or in a barn as it'd just go mouldy and rot. Yesterday was only 18⁰C but 91% humidity so felt far worse.

 

[HonestJohn]

I love all the food DIY, but fear of botulism has me keeping the dry ageing to the pros and buying it instead.

Biltong, I’ll keep to that.

And sausages etc if course

 

[John Gryphon]

I love all the food DIY, but fear of botulism has me keeping the dry ageing to the pros and buying it instead.

Biltong, I’ll keep to that.

And sausages etc if course

He has been doing them for years and years.

 

[nun_hunter]

I love all the food DIY, but fear of botulism has me keeping the dry ageing to the pros and buying it instead.

Biltong, I’ll keep to that.

And sausages etc if course

I do like to make biltong but my drier even set as low as 30⁰C with the air flow can dry strips out too quick. At least on the outside before the middle catches up.

 

[HonestJohn]

I do like to make biltong but my drier even set as low as 30⁰C with the air flow can dry strips out too quick. At least on the outside before the middle catches up.

I’ve ditched the drier and gone back to hanging over the Aga for the reasons you mention

 

[nun_hunter]

I’ve ditched the drier and gone back to hanging over the Aga for the reasons you mention

A friend gets really good results with the lightbulb and computer fan in a box! Makes me think I didn't need a proper drier, or at least one that has a fan that probably provides too much air flow

 

[User00056]

I love all the food DIY, but fear of botulism has me keeping the dry ageing to the pros and buying it instead

That's what Cure2 is for. Unlike Cure1, it contains both nitrite, which works immediately, and nitrate, which breaks down into nitrite over time and gives protection until the meat equalises

 

[Loki]

Hiya John

Is a lesson (or more as necessary) available for an Apprentice in your curriculum for 'Prospects' for this Art?

L