www.sausagemaking.org

Evening all,

After a few reasonably successful forays into making salami, a friend and I have been offered a reasonable amount of swan breast meat for salami making, and would like to hear from anyone who has done the same.

We have made salami from New Zealand wild duck mixed 50:50 with belly pork and minimal flavours, just salt, pepper and a bit of smoke, and dry cured for a few weeks - note: due to the difficulty sourcing salami cultures, none were used, likewise no nitrates were used, stuffed in natural hog casings. Basically we are doing things from a pretty primitive state, we have a very good grasp of where our meat comes from, we closely monitor temperature and humidity, and closely watch our booty.

We are really looking for the benefit of experience with all things meat, and in this case, especially swan, because it is something to be enjoyed.

Thanks for your time,
Dan

Denty in the Falkland Islands seems to do a lot of goose sausage; he might be the guy to ask.

You should probably consider using a culture or curing salts or both. Knowing "where" your meat comes from doesn't mean anything; clostridium botulinium is ubiquitous.