I wonder how venison would be instead of the beef? I do have a 10 pound piece of beef a friend gave so might use that.

Hmm, never seen casings like that before? Did they process the casings themselves?

I sure hope so! It sure seems it should compliment it but good red wine is so dry I need to add ginger ale to it! Lol

Gosh Chris I just couldn't down grade my quality of salami with my taste in wines! The only wines my wife and I like are cheap sparkling wines like Baby duck (do they even make that anymore!) or Lonesome Charlie!

After getting a Quality control check from an Italian colleague I packaged up the Genoa. with a thin slice of nice strong cheese it is going to be very nice on the Charcuterie board. With the heave surface mold it definitely has an earthy hint.

Looks great Chris!

You got that right Chris!!

That's perfect eating size Chris!

Have to say it does not look appealing! Looks like black Licorice salami!

What are the great big sausages? and what kind of casing did you use?

Nice elk. We have a late season cow hunt here in Alberta. I was just out in this cold snap before New Years, it was -33. I got a nice cow, had to pack it 3 1/2 km through the snow.

Looks great, very similar to the version I make. I actually really prefer the courser version than the creamy Pate type.

Looks great Chris. I have a pile of venison for sausage as I just shot a cow elk in a late season hunt. THe elk is much nicer for steaks and roasts so all the venison steaks and roasts will be going to sausage!

Looks very tasty! will have to give that a try. I also make meatloaf from my left over. Half sausage mince half burger. We also use it for Ravioli or Pelmeni (Russian meat dumplings).

Generally when making an emulsion you use lean meat, salt spices and ice, then add the fat last. Fat doesn't absorb water so adding the fat at the end then taking it up to 12-14C as stated above. Maybe try and separate your lean and fatty meat. I use wild game as my base for emulsified sausages and ...