How To Make Venison Salami - edit 1

This is a short video of how to make beef, venison, or beef & venison salami. In it commonly available vertical sausage stuffer and mixer were used to produce 2-5lb salamis. The process excludes the grind but is concentrated on the mixing, stuffing, and cooking process in a residential environment. Slicing and packing are touched on lightly using a commercial slicer and residential vacuum sealer. The recipe is available at the end. Recipe edit

Category:

Howto & Style

Tags:

• Salami
• deer
• venison
• beef
• pork
• pepper
• fibrous
• casing
• hog-ring
• home-made

[BarnBurner2000]

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

[rldel149]

@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.

[WillThinkAboutIT]

Interesting video, though strictly speaking that is a baked sausage rather than a salami - which requires curing and fermentation.

[rldel149]

@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.

[david1002a]

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 :)

[rldel149]

@david1002a - no that is a friend from work. Mixed on a microBR I think he said.

[md50md]

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

[mschwartz51]

@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

[omni420916]

@david1002a  eeeww lol

[david1002a]

I like to add anise,"ah nees e ah " oil or ground seeds