Salami

Fire_Hawk

Active Member
Messages
349
I just wanted to say that homemade Venison Salami is awesome. I used the Hi Mountain Sausage making kit and smoked them in my electric smoker for about 4-4.5 hours, until the inside temp of the meat was good.

I also made some breakfast sausage that has won over the whole family. I am so glad I didn't take the trim meat to the butcher this year to have him do salami etc. There is an awful lot of pride when kids, wife and friends all ask for more.

I ground the meat myself and mixed in pork trim. I am very pleased.

FH
 
FH,
How fine did you grind the meat?
I usually grind once and add any fat, etc and then grind again.
Ed
 
LAST EDITED ON Oct-18-09 AT 03:35PM (MST)[p]Yes I ground the Venison and then the Pork trim through the "larger" disc and then stirred it all together with the cure and spices, and then reground through the finer disc one time with the sausage stuffer attachment.

FH
 

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