For this year's venison salami I used a different recipe and am quite happy with it. I stuffed into 45mm beef middles, which were unusually narrow, and after four weeks it was certainly ready. Pleasant flavour and with slight acidity. Since venison is high in glycogen, I used only 2g/kg of dextrose. Fermenting with 007, pH dropped to 5.3 after 30 hours. I transferred it in the chamber and the next it was down to 5.07.
Recipe
Meats
1.3kg Class 1 venison
1.3kg Class 1 pork from loin
750g fat and fatty trims from pork loin
Ingredients - Per kg of meat block
25g salt
.3g KN03
4g black pepper
1.5g mace
1g juniper
2g garlic powder
.5g sodium erythorbate
2g dextrose
25ml cabernet blanc
.5g Bactoferm B-LC-007
Cube meat and fat and cure with salt and saltpeter for 72 hours. Before grinding, freeze fat and semi freeze meat. Grind the meat and fat together with the 6mm plate. Stuff into beef middles and ferment at 20-21C until pH drops to 5.3. Transfer to chamber and mature at 12C, 80% RH until weight loss of 30-40%. Enjoy with bold red wine like a cab sav or malbec.
