O.k. let’s back up a little. 12 lbs (dried to 8.5lbs) of Venison Salami is just out of the case and into the fridge for a couple of weeks of final drying. I’ve found that when the salami gets to the correct weight, it seems better after another week or 2 in the fridge, seems to firm up a little more. Anyway before I started this last batch of 35 lbs. of 5 varieties of pork salami, I pulled these venison salamis out. They look nice but I am dying to try one.
The venison came from the owner of our local archery shop. It’s White Tail Deer from Texas. The recipe is basically Len Poli’s recipe with a few extras thrown in. That is one habit I have to stop and everyone should think about, write it down because you won’t remember. This one has some added garlic powder and fennel seeds and red pepper. I decided after making some summer sausage with this meat that it was very mild, not a very gammy flavor at all so that’s why I added the pepper and fennel. We will see!
Anyway, that’s about ready to taste, the only thing about it is I don’t get to keep it all, have to give most of it back to the owner, but that’s part of the fun.