Smoked Venison Sausage salami

Air dried cured meat and salami recipes

Smoked Venison Sausage salami

Postby ddmaan2 » Sat Feb 12, 2011 1:02 am

I have just finished hot smoking a venison salami sausage with out a casing as advised by the good people on here, so i thought i would share some pics with you if i can get it right.

Smoking with the ProQ csg.
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The finished product.
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The Tasting.
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Very nice, but a fraction salty. Will have to cut down on the salt.
Cheers Dave

No one is completely useless, they can always serve as a bad example!
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Postby Jogeephus » Sat Feb 12, 2011 2:14 am

Looks good nonetheless.
Patience please, I'm just trying to get on the learning curve.
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Postby Darius » Sat Feb 12, 2011 1:14 pm

Looks interesting. What's the recipe? (I just happen to have some venison.)
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Postby tristar » Sat Feb 12, 2011 3:19 pm

Looks good Dave! I'm with Darius and would like to see your recipe, if you care to share it?
"Don't be shy, just give it a try!"
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Postby ddmaan2 » Sat Feb 12, 2011 9:01 pm

VENISON SAUSAGE

3.5 Kgs of trimmed venison
1.5 Kgs of fatty mutton
3 tablespoons kosher salt
3 tablespoons ground black pepper
3 tablespoons onion powder
3 tablespoons dry milk powder
1 tablespoon garlic powder
1 tablespoon sugar
1 teaspoon cayenne pepper
1 teaspoon ground allspice
1 teaspoon paprika
1 teaspoon dried sage
1 teaspoon crushed yellow mustard seeds
12 grams cure #1
2 cups ice water

1 Cut all the meat into 1-2 inch cubes, then grind it though the medium plate of your meat grinder.
2 Take all the spices and cure and mix them well into the 2 cups of ice water.
3 Pour the water and spice mix into the ground meat and work it all in by hand for at least a couple of minutes to ensure a sticky mix.
4 Stuff the sausage into 32-35mm natural or collagen casings
5 Hot Smoke till internal temp is 160 F

If you just want fresh sausages, leave out the cure and add 2 Tbsp liquid smoke for taste.
As you see i didn't use casings as i had run out so made a sausage and rolled it out in cling film and put in fridge over night to set. Next day i unwrapped it and left in fridge to dry for a day then smoked it.
The wife doesn't like spicy foods to much but liked this. I would next time probably add more pepper and whole mustard seeds and less salt.
Cheers Dave

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Postby Darius » Sat Feb 12, 2011 9:34 pm

Thanks! On my To-Do list now...
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