Salami needs to have a lactic acid fermentation. milk has lactic acid in it but is the sausage fermented?.... This is like calling a English muffin with ketchup and cheese a Pizza. Not a salami but looks like a decent Sausage
@BarnBurner2000 - there are many types of salamis, this is a cooked salami, not a dried, semi-dry or otherwise fermented salami. I do those too but I'm not exposing myself to liability for free. Google "worm tumor" - see if a fox news report is still available.
This is interesting. I always wanted to try making salami but didn't have any place to hang it that would be bug free with ventilation. Have you froze your salmai after making it? By cooking it does it make the salami more tender as opossed to dry? And 1 last question your recipt calls for soy as a binder but in your writings you said skim milk? Thank You
@WillThinkAboutIT - very good, but I beg to differ. It is a cooked salami. It isn't a "dried" nor "cured" salami but a salami juust the same. I also make a number variations of soppressattas. If you notice I don't show how to produce this, also I trust you picked up on the fact I don't teach how to salt cure pepperoni. Some stuff I just give away.
@rldel149 I s it possible to get your e-mail to ask more detailed questions on how to get started on this type of Salami making and processing. Thank You!!
@AzulDiamond93 eww what :) It all sounds good to me. I prefer to Hog Guts but they are to expensive haha. Marrow guts are good to but they stick real bad. But once you get paste the odor your hooked for life. Thanks
@Justinhawthorne "...and what venison cut do you grind?" - - trimmings and shoulders mostly. It works best 50:50 with 80:20 beef (makes 10% fat) but you can cut the ratio of beef burger to deer by getting the cheap 60:40 hamburger. It is less expensive at the store because it has a lot less meat / more fat to start with. Therefor it takes even less store-bought meat to supply the minimum 10% fat. You can make it w/o fat using binders but it can end up hard / dry / crumbly pretty easy.
I got it at local Northern Tool store. It was on special for "Father's day" which knocked a few more pennies off. It holds 5# nominal and is an import.
yes, the thing about doing things yourself is you are in charge - and responsible too (were something to go wrong). Watch what you are doing, follow common sense best practices and it is just like cooking any other meat.
I made this with 80/20 ground beef. The end result tasted more like prosky than salami. Don't expect to get and Italian Genoa Salami from this recipe. If I made it again I would use lean ground beef instead because alot of grease is retained in the cooking process. Also I would use 1/2 of the pepper, and wrap in aluminum foil instead of casings because the meat is so stiff after refrigerating over night that my sausage stuffer couldn't stuff it.
Not at all to be a wise guy but generally by operative hunting.
I live in TN where thanks to the efforts of TWRA (Tn Wildlife Resource Agency) and the REAL system which up until last year REQUIRED a hunter to physically check his deer in, TN has some of the best data and healthiest herds in the region. Last year politicians mucked it up and allowed "Internet" check-in. Our data and deer will suffer.
Try "Hunters for The Hungry" program in your area if you don't hunt. Maybe they can help.
Great video. Got a few questions... Can I use liquid smoke in the mixture, can I use burgundy wine and do you have to poke the log before puting it in the oven?
Liquid smoke, yes, but I use a commercial concentrated product rather than diluted product like Wrights (good product btw - just not very strong) - that way I don't add too much water.
Great video's! My wife kids and I are getting ready to do in our first pig and just went and gathered many ingredients for Andouille and such. I just had one question about this recipe. I can't find Tender Quick any where!! I ever searched the mortons site and there isn't a store within 100 miles that sells it. I am in Clarksville, TN. Seeing how this is a cooked salami, what purpose does the TQ serve? Thanks Troy
Really appreciate your video! I'm making salami for the first time. I would like to add cheese but can't pay high price for high temp cheese. Is there a substitute I can buy at local grocer that would work? Followed your recipe for salami and my sample came out terrific. Great job! thanks, Larry
Yea, know what you mean, I use regular cheese myself, just chunk it large. It melts some and a little comes out with the water. I cook it slower (more like a smoke temp - you figure what works for you), I get mine to 140 deg F and that is about when the steam slows down (but not stops completely).
Just wondering if the 2 1/2 tablespoons is enough cure for 10 pounds of meat, and if I am using process deer burger with some beef fat in it, could I skip the water and the soy protein? Thanks for your help! Videos are awesome!
You can try it. The end product is a cooked salami not a dry salami - refrigeration is required. At 1/2% nitrate and 5 TBS / 10# you will get an acceptable result in protecting/tinting the color. I like it with a bit more salt that that even.
Yes. The water and soy add both softness and guards against shrinkage. Your sausage will probably be a bit harder (possibly a bit brittle depending the % of fat - if low) but will taste virtually the same.
I loved the video. I have a couple of questons: Is this recipe for 10 pounds of meat and also is the 2 1/2 tablespoons of tenderquck enough for 10 lbs. Lots of other recipes I have viewed seem to call for alot more. Thanks for your help!
I am not familiar with the process but clearly I don't know everything. Persons should try to observe the behavior of the game animal before the shot. And along that lines, clearly sick animals may not make a good harvest.
If the kill was and field dressing was clean, the carcass handled and put under refrigeration, bacteria growth can be minimized.
I always freeze game for some period of time in a deep freezer (-10 -25 deg F). This can destroy a number of organisms including some parasites
You can. And doing so tends to help keep the average meat temperature down in lower values that may slow bacteria growth and will allow dry spices to re-hydrate.
If you have a good, clean, reasonable, flexible processor it is hard to beat but sometimes, it is late when you find the deer or you want something different, it is nice to do it yourself.
Also I hear that while prices vary, some people are charging 15 - $30 to make a 3# deer sausage. $0.54 casing and some TQ, pepper, et other common spices doesn't add up to $10/# when I am supplying the deer. I'm not saying there isn't some equipment involved but get real.
Dry salami can be made and made safely however the process is biologic in nature and has to be done under tight controls. Because of the large number of things that can go horribly wrong resulting in unfavorable outcomes, some of which can be dangerous.
The making dry and semi-dry products does have interest but it has its risks - especially "the old ways". I'm sorry I can't further your interests at this time but since youtube is open as it is, it does not offer much informational control.
There are more than one type of dried sausage. Recall dry products are not cooked an parasites and their eggs are not destroyed in the oven - 'cause there isn't one right! Destruction must come by other means.
I don't know if it is still there but search for WORM TUMOR FOX NEWS
If the story is still there - watch it. That is the type of thing I avoid.
SMOKING:
Look on line at hunting equipment supplier like gander mountain, bass pro shops and places like that. They sell a variety of smokers
Electric smokers are easiest to regulate temperature & moisture in. And, while I don't have one myself, I have heard good things about a small electric model Old Smokey that is available via Texas or Northern Tool. It is only like $100 or so. It is shaped like a giant pot with an electric skillet controller at the bottom. There are no provisions for adding chips after you start & it has other limitations but it is small, simple & being electric might be permissible on a balcony in an apartment.
9CFR424.21 Use of food ingredients and sources of radiation. lists vegetable starch, wheat gluten, whey (protein, reduced lactose, dry or dried) are all used singularly and/or collectively as binders up to 3-1/2%
I use soy because it works and is readily available. It extends, binds and helps hold moisture. If you use 80:20 (or fattier) beef alone it will bind without the soy but it may tend stiffer/drier.
You might try wheat gluten as it is commonly available. Test a small batch first.
Great video and very well explained,I have 2 questions,can I make that same recipe with just beef,does is all stay unchanged?Is any meat tenderiser good or should it be morton's?Here I wouldn't be able to find Morton's.
Yes it can be made with beef. It isn't a tenderizer per se but more of a cure or a bacterial growth and color enhancement product. The end product requires refrigeration but if cooked, handled and stored correctly you can produce a safe product. You won't get any benefit of nitrites to set the color (towards a more pinkish color). Also, there is a bit of sugar that kinda helps hold the harshness of the salt flavor down. The flavor won't be exact but it will be close.
I have not tried potato flour and have not seen it used as a binder in any other recipes. I have heard of of rice flour, corn syrup solids and dried milk as binders but never needed to test them.
If you don't have an international market that carries soy flour, it is often found @ health food stores & in the organic and/or ethnic sections of most larger supermarkets.
One such product line is Bob's Red Mill. You might call/email them & give them your location asking for a distributor near you.
1.) What can you do if you don't have venison for this recipe? 2.) Are tender quick and soy flour at the local grocery store? 3.) Where do you get the casing?
2) TenderQuick used to be carried at grocery stores and most will have soy flour. If they cary Morton products, they can probably get it. It will likely be in the "organic" or "ethnic" sections though. There isn't anything really special about soy, people all over the world eat soy beans/bean flour.
3) I get my casings from Coty at Allied Kenco in Houston Texas. He also has the other stuff if you want to get it there. Tell him Randal sent you.
Just excellent. Only thing I would do slightly different would be is to hang them and smoke over hickory. But even oven cooking those bad boys look awesome.
You are not the first to enjoy a smoked salami. I do climb the ridge for my own shagbark. Nothing like green hickory to smoke with. Makes grey smoke... I have some videos showing a smoker out back - and yes,,, hickory gets used quite a bit.
If you are a hickory smoke fan, check out the Deer Bites video. It is done on my grill but you can't mistake the hickory.
I tried your salami recipe and it receivved rave reviews from all of my family, friends and my taste buds. I smoke it vice baking in the oven-although I do bake for the last 30 minutes to get it up to internal temp
Also when it's done, I cool it quickly to get it past the "danger" zone of bacteria growth...under cold running water or ice bath then quickly into the fridge to finish the cooling...
Great job and recipes - Your pepperoni this weekend! Keep up the good work!! ~~Ron
Fabuolus info found in these videos. I wish you had a website to get "one on one" sausage making lessons. Just bought some hog casings from a butcher to get some of your sausage recipies underway. Truely an inspiration for all getting into sausage making. bravo once again. MJ.
I don't know. Relative profit or loss (for me) is my point. I do these to control my final product's quality and taste. Basically - to cut fat or to use my game in more diverse ways.
But forging a guess, I'd say higher because quality lean meat is higher than fat. I spend maybe half a day altogether making and cooking.
Equipment, Hmmm... dunno I bought it one piece at a time. I will say I went to Northern Tool today for some drillbits and noticed they have a big sale on this weekend.
Look for soya flour or soya bean flour (de-fatted or low fat would be the best because it increases the percentage of protein).
I use common soya flour. I have not tried it but I am told some people use non-fat powdered milk. My deer processor used a oat based binder in his sausage.
In the US there is a blend of flours sold as a "binder" which is said to be a mix of corn, wheat, oat, barley and rye flours. Again, this is a product I have not used.
You could add pork, you don't have to. Yes the soy acts as binder and holds moisture as well as helps the salt mix.
I had a friend try some summer sausage once and darn near freeked out "is that done? It aint hard like all I've ever seen. I don't think that's done.." He was used to dried-out, over-cooked sausage. I started to explain but...you'd have to know the guy.
If you watch my clips you see I try to be both clean and stick to tight controls which includes temperature and cook times.
Salami needs to have a lactic acid fermentation. milk has lactic acid in it but is the sausage fermented?.... This is like calling a English muffin with ketchup and cheese a Pizza. Not a salami but looks like a decent Sausage
BarnBurner2000 2 months ago
@BarnBurner2000 - there are many types of salamis, this is a cooked salami, not a dried, semi-dry or otherwise fermented salami. I do those too but I'm not exposing myself to liability for free. Google "worm tumor" - see if a fox news report is still available.
rldel149 1 month ago
This is interesting. I always wanted to try making salami but didn't have any place to hang it that would be bug free with ventilation. Have you froze your salmai after making it? By cooking it does it make the salami more tender as opossed to dry? And 1 last question your recipt calls for soy as a binder but in your writings you said skim milk? Thank You
md50md 2 months ago
Interesting video, though strictly speaking that is a baked sausage rather than a salami - which requires curing and fermentation.
WillThinkAboutIT 4 months ago
@WillThinkAboutIT - very good, but I beg to differ. It is a cooked salami. It isn't a "dried" nor "cured" salami but a salami juust the same. I also make a number variations of soppressattas. If you notice I don't show how to produce this, also I trust you picked up on the fact I don't teach how to salt cure pepperoni. Some stuff I just give away.
Good luck to you.
rldel149 4 months ago
@rldel149 I s it possible to get your e-mail to ask more detailed questions on how to get started on this type of Salami making and processing. Thank You!!
mschwartz51
mschwartz51 4 months ago
Who do you have playing steel guitar behind you? Denny Mathis, Buddy Emmons?
You wouldn't happen to have a copy of bandera Waltz would you :)
david1002a 1 year ago
@david1002a - no that is a friend from work. Mixed on a microBR I think he said.
rldel149 1 year ago
I like to add anise,"ah nees e ah " oil or ground seeds
david1002a 1 year ago
eww
AzulDiamond93 1 year ago
@AzulDiamond93 eww what :) It all sounds good to me. I prefer to Hog Guts but they are to expensive haha. Marrow guts are good to but they stick real bad. But once you get paste the odor your hooked for life. Thanks
david1002a 1 year ago
@david1002a eeeww lol
omni420916 1 year ago
do you cook it in plastic? what is that brow thing where you put the meat into? In italy we use the pork intestins what do you use ?
PiccoloMichela 1 year ago
@PiccoloMichela - they are fibrous casings (which are very much like a specialized paper product). They are inedible and used only for cooking.
rldel149 1 year ago
well done!
youcandance12345 1 year ago
What is Binder and where can I buy it? How much Tender Quick?
david1002a 1 year ago
@david1002a binder keeps it together so its not crumbly. I use powdered skim milk.
jwalk1014 1 year ago
great video, thanks for the confidence! Have you smoked these before? and what venison cut do you grind?
Justinhawthorne 1 year ago
@Justinhawthorne "...and what venison cut do you grind?" - - trimmings and shoulders mostly. It works best 50:50 with 80:20 beef (makes 10% fat) but you can cut the ratio of beef burger to deer by getting the cheap 60:40 hamburger. It is less expensive at the store because it has a lot less meat / more fat to start with. Therefor it takes even less store-bought meat to supply the minimum 10% fat. You can make it w/o fat using binders but it can end up hard / dry / crumbly pretty easy.
rldel149 1 year ago
Thanks for the best video!!!
Can someone tell what is the binder? Is it the soya bean powder? if so, can I use also liquid soya? how much?
thx.
Avi12315 1 year ago
@Avi12315 He told me he uses dry milk but soy flour or tofu sounds good but I don't think tofu would make it stick together
david1002a 1 year ago
I can show you how to stuff five pounds of meat...
mistergigglyshorts 1 year ago
I got it at local Northern Tool store. It was on special for "Father's day" which knocked a few more pennies off. It holds 5# nominal and is an import.
rldel149 2 years ago
can u put them in a smoker
bubbles0699 2 years ago
@bubbles0699
yes, the thing about doing things yourself is you are in charge - and responsible too (were something to go wrong). Watch what you are doing, follow common sense best practices and it is just like cooking any other meat.
rldel149 1 year ago
mmmm...AWESOME AWESOME AWESOME! THANKS!
pleal1 2 years ago
thanks
rldel149 2 years ago
I made this with 80/20 ground beef. The end result tasted more like prosky than salami. Don't expect to get and Italian Genoa Salami from this recipe. If I made it again I would use lean ground beef instead because alot of grease is retained in the cooking process. Also I would use 1/2 of the pepper, and wrap in aluminum foil instead of casings because the meat is so stiff after refrigerating over night that my sausage stuffer couldn't stuff it.
dvdfrnzwbr 2 years ago
Yummy
nebu8989 2 years ago
where can i finde deer meat i live in maryland ??
usausaarmy 2 years ago
@usausaarmy
On a deer. All you need is a gun and a knife. Good luck.
stuffem1 2 years ago
@stuffem1 umm i dont think so they will kik my ass here in MD
usausaarmy 2 years ago
Not at all to be a wise guy but generally by operative hunting.
I live in TN where thanks to the efforts of TWRA (Tn Wildlife Resource Agency) and the REAL system which up until last year REQUIRED a hunter to physically check his deer in, TN has some of the best data and healthiest herds in the region. Last year politicians mucked it up and allowed "Internet" check-in. Our data and deer will suffer.
Try "Hunters for The Hungry" program in your area if you don't hunt. Maybe they can help.
rldel149 2 years ago
Burgundy wine instead of water, that is...
IDWilderness 2 years ago
Great video. Got a few questions... Can I use liquid smoke in the mixture, can I use burgundy wine and do you have to poke the log before puting it in the oven?
Thx.
IDWilderness 2 years ago
Liquid smoke, yes, but I use a commercial concentrated product rather than diluted product like Wrights (good product btw - just not very strong) - that way I don't add too much water.
wine - sure, your sausage, your way.
poke - the casings are pre-poked (perforated).
rldel149 2 years ago
Great video's! My wife kids and I are getting ready to do in our first pig and just went and gathered many ingredients for Andouille and such. I just had one question about this recipe. I can't find Tender Quick any where!! I ever searched the mortons site and there isn't a store within 100 miles that sells it. I am in Clarksville, TN. Seeing how this is a cooked salami, what purpose does the TQ serve? Thanks Troy
yellowsupra88 2 years ago
If you can't find TQ locally, Allied Kenco in Texas caries it. It is the cure and assists in maintaining meat quality and presentation.
That Andouille aint like you find in stores, it has some garlic kick.
rldel149 2 years ago
Really appreciate your video! I'm making salami for the first time. I would like to add cheese but can't pay high price for high temp cheese. Is there a substitute I can buy at local grocer that would work? Followed your recipe for salami and my sample came out terrific. Great job! thanks, Larry
MegaLstone 2 years ago
Yea, know what you mean, I use regular cheese myself, just chunk it large. It melts some and a little comes out with the water. I cook it slower (more like a smoke temp - you figure what works for you), I get mine to 140 deg F and that is about when the steam slows down (but not stops completely).
rldel149 2 years ago
Just wondering if the 2 1/2 tablespoons is enough cure for 10 pounds of meat, and if I am using process deer burger with some beef fat in it, could I skip the water and the soy protein? Thanks for your help! Videos are awesome!
607Big 2 years ago
You can try it. The end product is a cooked salami not a dry salami - refrigeration is required. At 1/2% nitrate and 5 TBS / 10# you will get an acceptable result in protecting/tinting the color. I like it with a bit more salt that that even.
Yes. The water and soy add both softness and guards against shrinkage. Your sausage will probably be a bit harder (possibly a bit brittle depending the % of fat - if low) but will taste virtually the same.
rldel149 2 years ago
Hey Randal: Just wondering if you cool bath the salami after taking it out of the oven or do you just air cool them?
This is my project this weekend!
teppohc 2 years ago
Air cool
rldel149 2 years ago
I loved the video. I have a couple of questons: Is this recipe for 10 pounds of meat and also is the 2 1/2 tablespoons of tenderquck enough for 10 lbs. Lots of other recipes I have viewed seem to call for alot more. Thanks for your help!
607Big 2 years ago
i absolutely love salami!!! it's the best cured meat there is!!!
daniel7899999 2 years ago
What kind of sausage casing is that? Is it synthetic or is it edible?
MondoBeno 2 years ago
That one is essentially a paper casing. They call them "fibrous" casings.
rldel149 2 years ago
Sometimes it pays to boil the meat (and the casing if it's animal intestine) before grinding.
Wild game can have all sorts of deadly bacteria in them. You can make great sausage from cooked meat if you use good spices.
MondoBeno 2 years ago
I am not familiar with the process but clearly I don't know everything. Persons should try to observe the behavior of the game animal before the shot. And along that lines, clearly sick animals may not make a good harvest.
If the kill was and field dressing was clean, the carcass handled and put under refrigeration, bacteria growth can be minimized.
I always freeze game for some period of time in a deep freezer (-10 -25 deg F). This can destroy a number of organisms including some parasites
rldel149 2 years ago
do you have to coolroom over night?
bkackmuder21 2 years ago
You can. And doing so tends to help keep the average meat temperature down in lower values that may slow bacteria growth and will allow dry spices to re-hydrate.
rldel149 2 years ago
very nice always have mine done at the processor now i have an option great video thanks again
chevygoneford 2 years ago
If you have a good, clean, reasonable, flexible processor it is hard to beat but sometimes, it is late when you find the deer or you want something different, it is nice to do it yourself.
Also I hear that while prices vary, some people are charging 15 - $30 to make a 3# deer sausage. $0.54 casing and some TQ, pepper, et other common spices doesn't add up to $10/# when I am supplying the deer. I'm not saying there isn't some equipment involved but get real.
rldel149 2 years ago
very well created video,what a nice man!
hhohydrogen 2 years ago
can I make dry raw salami in an apartment? How do I smoke them? How do I control temperature?
thanx..
CHIMESTERDOTCOM 2 years ago
Dry salami can be made and made safely however the process is biologic in nature and has to be done under tight controls. Because of the large number of things that can go horribly wrong resulting in unfavorable outcomes, some of which can be dangerous.
The making dry and semi-dry products does have interest but it has its risks - especially "the old ways". I'm sorry I can't further your interests at this time but since youtube is open as it is, it does not offer much informational control.
rldel149 2 years ago
There are more than one type of dried sausage. Recall dry products are not cooked an parasites and their eggs are not destroyed in the oven - 'cause there isn't one right! Destruction must come by other means.
I don't know if it is still there but search for WORM TUMOR FOX NEWS
If the story is still there - watch it. That is the type of thing I avoid.
SMOKING:
Look on line at hunting equipment supplier like gander mountain, bass pro shops and places like that. They sell a variety of smokers
rldel149 2 years ago
Electric smokers are easiest to regulate temperature & moisture in. And, while I don't have one myself, I have heard good things about a small electric model Old Smokey that is available via Texas or Northern Tool. It is only like $100 or so. It is shaped like a giant pot with an electric skillet controller at the bottom. There are no provisions for adding chips after you start & it has other limitations but it is small, simple & being electric might be permissible on a balcony in an apartment.
rldel149 2 years ago
thanx so much for the respond!
CHIMESTERDOTCOM 2 years ago
what other options besides soypowder could you recommend,I can get my hands on anything exept that one :(
Bretto71 2 years ago
9CFR424.21 Use of food ingredients and sources of radiation. lists vegetable starch, wheat gluten, whey (protein, reduced lactose, dry or dried) are all used singularly and/or collectively as binders up to 3-1/2%
I use soy because it works and is readily available. It extends, binds and helps hold moisture. If you use 80:20 (or fattier) beef alone it will bind without the soy but it may tend stiffer/drier.
You might try wheat gluten as it is commonly available. Test a small batch first.
rldel149 2 years ago
Great video and very well explained,I have 2 questions,can I make that same recipe with just beef,does is all stay unchanged?Is any meat tenderiser good or should it be morton's?Here I wouldn't be able to find Morton's.
Thank you.
Bretto71 2 years ago
Yes it can be made with beef. It isn't a tenderizer per se but more of a cure or a bacterial growth and color enhancement product. The end product requires refrigeration but if cooked, handled and stored correctly you can produce a safe product. You won't get any benefit of nitrites to set the color (towards a more pinkish color). Also, there is a bit of sugar that kinda helps hold the harshness of the salt flavor down. The flavor won't be exact but it will be close.
rldel149 2 years ago
thanks for making these videos! i'm excited to try them, but i thought salami was fermented? i am new to this. God bless!
SuperAlska 2 years ago
There are a lot of variations for dried (fermented) to cooked in most every variety of sausage. This is a cooked salami.
rldel149 2 years ago
this is so cool.
looks delicious!!
beefyramos 2 years ago
beefyramos; Thanks, salami is a rather simple recipe. Others that have tried this recipe report favorable results.
rldel149 2 years ago
Wow (O_o). That's gr8, i like it... By the way which casing you used for Salami??? Are that Cellulose Casings? :o/
maidenhorde 2 years ago
Fibrous - (basically a special paper like casing).
rldel149 2 years ago
Thanks :o)
maidenhorde 2 years ago
Is that ok with potato flour or it must be soy flour? its hard to find it ;)
djmojoonorway 2 years ago
I have not tried potato flour and have not seen it used as a binder in any other recipes. I have heard of of rice flour, corn syrup solids and dried milk as binders but never needed to test them.
If you don't have an international market that carries soy flour, it is often found @ health food stores & in the organic and/or ethnic sections of most larger supermarkets.
One such product line is Bob's Red Mill. You might call/email them & give them your location asking for a distributor near you.
rldel149 2 years ago
Thanks alot! i found it @ int market :D lets make some salami! hehe
djmojoonorway 2 years ago
Nice vid, appreciate it!
O8SERVER 2 years ago
Thanks. It is a pretty simple recipe and turns out well.
rldel149 2 years ago
what was the recipe i could not hear clearly
willfahmy1 2 years ago
so i need ur help so i want the name of recipe and what the time the product need in oven to be ready to eat i need every thing plzzz i waiten youu
xcoscos 2 years ago
see video @ 7min: 45sec, cook at 300 deg for apx 2 hrs and 30 min.
rldel149 2 years ago
lol 3.50
bouncysmile 3 years ago
1.) What can you do if you don't have venison for this recipe? 2.) Are tender quick and soy flour at the local grocery store? 3.) Where do you get the casing?
dvdfrnzwbr 3 years ago
1) 80:20 ground chuck works great and is low fat.
2) TenderQuick used to be carried at grocery stores and most will have soy flour. If they cary Morton products, they can probably get it. It will likely be in the "organic" or "ethnic" sections though. There isn't anything really special about soy, people all over the world eat soy beans/bean flour.
3) I get my casings from Coty at Allied Kenco in Houston Texas. He also has the other stuff if you want to get it there. Tell him Randal sent you.
rldel149 3 years ago
Just excellent. Only thing I would do slightly different would be is to hang them and smoke over hickory. But even oven cooking those bad boys look awesome.
Great job!
brandonhornsby 3 years ago
You are not the first to enjoy a smoked salami. I do climb the ridge for my own shagbark. Nothing like green hickory to smoke with. Makes grey smoke... I have some videos showing a smoker out back - and yes,,, hickory gets used quite a bit.
If you are a hickory smoke fan, check out the Deer Bites video. It is done on my grill but you can't mistake the hickory.
Thanks for watching.
rldel149 3 years ago
I tried your salami recipe and it receivved rave reviews from all of my family, friends and my taste buds. I smoke it vice baking in the oven-although I do bake for the last 30 minutes to get it up to internal temp
Also when it's done, I cool it quickly to get it past the "danger" zone of bacteria growth...under cold running water or ice bath then quickly into the fridge to finish the cooling...
Great job and recipes - Your pepperoni this weekend! Keep up the good work!! ~~Ron
stepper1430 3 years ago
Fabuolus info found in these videos. I wish you had a website to get "one on one" sausage making lessons. Just bought some hog casings from a butcher to get some of your sausage recipies underway. Truely an inspiration for all getting into sausage making. bravo once again. MJ.
sifisto 3 years ago
I don't know. Relative profit or loss (for me) is my point. I do these to control my final product's quality and taste. Basically - to cut fat or to use my game in more diverse ways.
But forging a guess, I'd say higher because quality lean meat is higher than fat. I spend maybe half a day altogether making and cooking.
Equipment, Hmmm... dunno I bought it one piece at a time. I will say I went to Northern Tool today for some drillbits and noticed they have a big sale on this weekend.
rldel149 3 years ago
What's your home made - to - supermarket cost ratio turn out to be? Also, how much for all the equipment?
senhuan 3 years ago
can soya sauce be used instead of soy protein? i dont know if i can find a soy protein in a market in bangladesh.
shahir001 3 years ago
Soy sauce is not the same.
Look for soya flour or soya bean flour (de-fatted or low fat would be the best because it increases the percentage of protein).
I use common soya flour. I have not tried it but I am told some people use non-fat powdered milk. My deer processor used a oat based binder in his sausage.
In the US there is a blend of flours sold as a "binder" which is said to be a mix of corn, wheat, oat, barley and rye flours. Again, this is a product I have not used.
rldel149 3 years ago
You could add pork, you don't have to. Yes the soy acts as binder and holds moisture as well as helps the salt mix.
I had a friend try some summer sausage once and darn near freeked out "is that done? It aint hard like all I've ever seen. I don't think that's done.." He was used to dried-out, over-cooked sausage. I started to explain but...you'd have to know the guy.
If you watch my clips you see I try to be both clean and stick to tight controls which includes temperature and cook times.
rldel149 3 years ago
you make it look easy
you dont add any pork butt??
does the soy protein help it from drying out??
chefalbano 3 years ago
that does look delicious!!! mmmm!!!
jl2box 4 years ago
My mouth is watering --my god that looks good!!!
jjuby 4 years ago