Out of curiosity I dried these further to see if I can replicate the holes you are talking about. Here is a slice I took off one that has dried to 42%. I can make out three tiny pin pricks that might be holes but they may be where I dislodged a pepper flake when cutting. Is this what you are referring to or was yours more pronounced? Just curious.redzed wrote:I don't let my venison drop below 35% Unlike all pork dry cured sausages, those with venison tend to dry out faster and develop holes inside. Have to find out why.
Salame di Cervo
- Butterbean
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- Butterbean
- Moderator
- Posts: 1955
- Joined: Mon Mar 05, 2012 04:10
- Location: South Georgia
They are still soft. Much more than I'd have thought at this loss and this got me to thinking back on what I did and I think I added the amount of wine in your recipe but I didn't like the feel of the mince and added extra wine. I'll keep drying them till they firm up and see what happens. They taste really good though and my daughter loves them. I'll be making more and will use larger casings in the future and see how that goes.
For this year's venison salami I used a different recipe and am quite happy with it. I stuffed into 45mm beef middles, which were unusually narrow, and after four weeks it was certainly ready. Pleasant flavour and with slight acidity. Since venison is high in glycogen, I used only 2g/kg of dextrose. Fermenting with 007, pH dropped to 5.3 after 30 hours. I transferred it in the chamber and the next it was down to 5.07.
Recipe
Meats
1.3kg Class 1 venison
1.3kg Class 1 pork from loin
750g fat and fatty trims from pork loin
Ingredients - Per kg of meat block
25g salt
.3g KN03
4g black pepper
1.5g mace
1g juniper
2g garlic powder
.5g sodium erythorbate
2g dextrose
25ml cabernet blanc
.5g Bactoferm B-LC-007
Cube meat and fat and cure with salt and saltpeter for 72 hours. Before grinding, freeze fat and semi freeze meat. Grind the meat and fat together with the 6mm plate. Stuff into beef middles and ferment at 20-21C until pH drops to 5.3. Transfer to chamber and mature at 12C, 80% RH until weight loss of 30-40%. Enjoy with bold red wine like a cab sav or malbec.
Recipe
Meats
1.3kg Class 1 venison
1.3kg Class 1 pork from loin
750g fat and fatty trims from pork loin
Ingredients - Per kg of meat block
25g salt
.3g KN03
4g black pepper
1.5g mace
1g juniper
2g garlic powder
.5g sodium erythorbate
2g dextrose
25ml cabernet blanc
.5g Bactoferm B-LC-007
Cube meat and fat and cure with salt and saltpeter for 72 hours. Before grinding, freeze fat and semi freeze meat. Grind the meat and fat together with the 6mm plate. Stuff into beef middles and ferment at 20-21C until pH drops to 5.3. Transfer to chamber and mature at 12C, 80% RH until weight loss of 30-40%. Enjoy with bold red wine like a cab sav or malbec.
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