Salami

[Wet Spaniel]

I made some salami a while back with some venison an American Friend of mine shot whilst over here visiting - he wasn't able to take the carcass home obviously so seing as I helped drag it out of the woods, it came home with me.  To be honest I'd half forgot about them/didn't get round to taking these out of the fridge on time so they have lost a lot more weight than I would've liked.  Normally I aim for about 25% weight loss after curing but these had lost approx 50%.  Taste was fine, not great (I made the recipe) but they are too dense (again my fault at the stuffing) it's more like eating a venison breasola than a salami. I love the fact that every day is a school day with this sort of thing, it's just a shame that the time lapse can be such a long time.

lessons learned, keep an eye on the sausage whilst during and weigh regularly, and, even for a couple of 2 lb salami, get the sausage stuffer out rather than trying to do it by hand.

 

[Smokin Monkey]

Salami is something that I have not tried to make. Will have to put it on the list.

[Wade]

That looks good - Iove the dark colour of the venison. Yes, maybe a little too dense for salami but would make a good saucisson sec.  If you have a slicer you may want to try cutting it see-through thin before serving. 

[Wet Spaniel]

I sold my slicer as it didn’t get much use.  I’m kicking myself on the density thing, I didn’t bother getting my stuffer out and stuffed it by hand and ended up having to squeeze and manipulate it to get rid of the air pockets - I may as well have just cured the muscle whole!!