[CAN] Beaver Salami

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Big Guy
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[CAN] Beaver Salami

Post by Big Guy » Mon Jul 08, 2013 12:18

I just put a test batch of beaver /pork Salami in my smoker photo's late this evening or tomorrow.
Last edited by Big Guy on Sat Jul 27, 2013 10:12, edited 1 time in total.
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Beaver Salami

Post by Big Guy » Tue Jul 09, 2013 12:35

just finished smoking , I'll let them bloom for a few hours then a fridge nap before sliceing

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fridge nap completed, they took on a nice colour too

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a few taster slices

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taster plate, some venison pepperettes, smoked Colby , crackers and beaver salami, It would have been better with a beer but its only 7 am here.

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the recipe

Salami

5 lbs. beaver
5 lbs. Pork shoulder
4 Tbs. Salt
2 Tbs. Morton`s Tender quick
10 Tbs. Honey or corn syrup
2 Tbs. ground black pepper
2 Tbs. Whole black pepper
2 Tbs. Cardamom
5 cloves garlic crushed
2 cups powdered milk
1 cups ice water

grind all meat and spices through a fine plate. Mix all together and refrigerate for 24 hrs. Stuff into cellulose or fiber casings.
Place in Smoker at 130 degrees F. for 2 Hours. No smoke.
turn smoker up and smoke at 150 for 4 hrs. With a heavy smoke.
Increase smoker to 175 and smoke until internal temp. of sausage is 150
Shower with cold water and hang at room temp for a couple of hours to bloom
Refrigerate overnight.
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el Ducko
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Post by el Ducko » Tue Jul 09, 2013 13:51

It would have been better with a beer but its only 7 am here.
"It's not just for breakfast anymore."
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Butterbean
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Post by Butterbean » Tue Jul 09, 2013 18:30

Beaver is incredibly good isn't it?!?
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Post by unclebuck » Tue Jul 09, 2013 19:54

Mmmmmm Beaver!!!!!
"What can't be smoked can't be eaten."
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