Salame di Cervo (Venison Salame)
Ingredients for one kg. of meat
400g. venison
400g. lean pork (I used the sirloin portion of a loin)
200g. hard back fat
22g salt
3g Cure # 2
0.5g sodium erythorbate (optional)
3g. coarse black pepper
1.5g. red pepper flakes
0.5g. cinnamon
0.3g cloves
2.5g garlic powder
3g. dextrose
splash of red wine
Slow or medium fermenting starter culture such as TSP-X or Mondostart Classic.
Salt and cure added to cubed meat, mixed well and placed in fridge for two days. Meat then transferred onto a tray and into the freezer until semi frozen. Everything ground through a 6mm plate, mixed with the remaining spices and wine. Starter culture dissolved in small amount of distilled water with a pinch of dextrose, and added last. Stuffed into beef middles, fermented at 21°C for 48hrs. Starting pH was 5.96 and dropped to 5.05. Will be sprayed with mould starter and transferred into the curing chamber tomorrow.
![Image](http://img.photobucket.com/albums/v310/KMG99/Sausage%20and%20more/P1120004_zps0260ec12.jpg)
![Image](http://img.photobucket.com/albums/v310/KMG99/Sausage%20and%20more/P1120016_zpscf639553.jpg)