Wild Duck Dried Sausage

STICKSTRING · Post by **STICKSTRING** » Sun Jan 14, 2018 05:06

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

Kijek · Post by **Kijek** » Sun Jan 14, 2018 16:08

My first thought was, I like that flavor profile and second thoughts were, I hope this person lives up here in CT, would love to taste that duck when done.

Good luck it does sound good.

Post by **Bob K** » Sun Jan 14, 2018 17:14

Sounds good Nick. How much pork do you plan to add?

Wrong coast Kijek

Post by **redzed** » Sun Jan 14, 2018 17:51

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.

STICKSTRING · Post by **STICKSTRING** » Sun Jan 14, 2018 18:29

Bob K wrote:Sounds good Nick. How much pork do you plan to add?

Wrong coast Kijek

I think I`m going to go with a 60/40 mix.

STICKSTRING · Post by **STICKSTRING** » Sun Jan 14, 2018 18:31

redzed 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.

Thank you redzed. I will look into those cultures. I originally planned to use tpsx

STICKSTRING · Post by **STICKSTRING** » Sun Jan 14, 2018 18:40

Current Venison Salametti`s drying in my chamber. Day one, versus day 12. These should be done around week 5.5-6.5

Kijek · Post by **Kijek** » Sun Jan 14, 2018 20:02

Stickstring, I totally love your chamber, I want one!

You can also make a less tangy version by reducing the sugar

Oh boy here we go wit the TANG thing again LOL