Wild Duck Dried Sausage
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Wild Duck Dried Sausage
Hello all! I have 10-15 lbs of fresh wild duck meat ready to go. I currently have a batch of venison salametti`s in the curing chamber, but when complete I was thinking about making a batch of wild duck salami of some sort. Flavor profile I had in mind:
Cracked Black peppercorns
Garlic
Smoked red pepper flakes
Red wine
Thoughts?
Thank you all!
Nick
Cracked Black peppercorns
Garlic
Smoked red pepper flakes
Red wine
Thoughts?
Thank you all!
Nick
This one I did in the old days. http://wedlinydomowe.pl/en/viewtopic.php?p=25748#25748
You can also make a less tangy version by reducing the sugar to 3g/kg. Since it is wild poultry, I would still ferment faster, that is, at a temp of 77-80F. And it also might be a good idea to use a bio protective culture like F-LC, or B-LC-007.
You can also make a less tangy version by reducing the sugar to 3g/kg. Since it is wild poultry, I would still ferment faster, that is, at a temp of 77-80F. And it also might be a good idea to use a bio protective culture like F-LC, or B-LC-007.
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- Frequent User
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- Joined: Thu Apr 17, 2014 21:01
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- Frequent User
- Posts: 106
- Joined: Thu Apr 17, 2014 21:01
- Location: USA
Thank you redzed. I will look into those cultures. I originally planned to use tpsxredzed wrote:This one I did in the old days. http://wedlinydomowe.pl/en/viewtopic.php?p=25748#25748
You can also make a less tangy version by reducing the sugar to 3g/kg. Since it is wild poultry, I would still ferment faster, that is, at a temp of 77-80F. And it also might be a good idea to use a bio protective culture like F-LC, or B-LC-007.
-
- Frequent User
- Posts: 106
- Joined: Thu Apr 17, 2014 21:01
- Location: USA