Cured Venison

[jamesr]

I am picking up a side of Venison tonight. Most of it has been butchered and vac packed. Mostly as steaks, diced and minced.
Just wondered if anyone has any good recipes for venison salami (for the minced stuff).
I would also like to try a Venison Bresaola. Don't know if any major changes are necessary/recommended for a cut of venison. I tend to use the Brian Polcyn one featured in his Charcuterie book for my silversides and have had great success with these.
Anyone ever done a venison parma or similar type of thing?
Thanks in advance.
I will keep you updated with the fate of my Cornish Venison!

**Sorry, i have posted this in the wrong section. I guess it should really go in the 'Recipes' section, but I am not sure how to move it!***

[saucisson]

I've moved it for you

Dave

[jamesr]

Thanks Dave
Sorry about that.
I am so excited.... I should really be getting on with some work. Instead I have been browsing through Len Poli's recipe section!
Anyone tried his Venison Salami recipe?
What is the purpose of the dried milk powder?
Will white sugar be a good enough substitute for dextrose?

Cheers

[dave zac]

Anyone ever done a venison parma or similar type of thing?

I did a Parma style ham last year from a whitetail. It turned out fantastic. Lots of effort though.

[Jogeephus]

Anyone ever done a venison parma or similar type of thing?

I did a Parma style ham last year from a whitetail. It turned out fantastic. Lots of effort though.

We were talking about doing this today. How did you deal with the tallow? Trim it off or leave it on?

[dave zac]

trim as well as you can. Then trim again. Good luck. It is well worth the effort.

[CBRHunter]

Thanks Dave
Sorry about that.
I am so excited.... I should really be getting on with some work. Instead I have been browsing through Len Poli's recipe section!
Anyone tried his Venison Salami recipe?
What is the purpose of the dried milk powder?
Will white sugar be a good enough substitute for dextrose?

Cheers

Hi James, I was just scanning the board and I know this reply is very late but the dried milk powder is probably being called for as a binding agent in the sausage and helps retain moisture. I use it in many of my fresh and cured sausages with very good results.

Thanks!