Another year goes by and while I’d like to say I have time to post regularly, make salami and then enjoy life, that’s not real.
What is real is that my nephew gave me some of the venison he got bow hunting in Michigan this fall and I just made that into some salami (it’s in the back so you can’t see it, but it looks like salami…
I used about a 50/50 blend of pork shoulder and venison, with juniper berries (.25%) sage (.25%) and garlic powder, black pepper (.5% each) along with salt (2.25%) powdered milk (1%), cure #2 (.25%) and fructose (.5%). Anxious for this one, I think the sage and juniper berries will give it a nice gamy flavor…Also made about 9 lbs of finocchiona.
Can’t say enough about the idea of using a wine cooler as the drying case, it maintains 55 degrees F. at 75% RH without modifications, just add a lightbulb during fermentation connected to the thermostat and you are off and running.