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Step 6. Place the wrapped loaves on a foil-covered large baking or cookie sheet. Then bake in the pre-heated oven for 3 hours, turn the "logs" over and bake for another 3 hours or until a meat thermometer verifies that the internal temperature has reached 162° F.

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Chill for 20-30 minutes or until crunchy. Grind the meat through your grinder's smallest die. If using big chunks, start with a large die, and then grind a second time through the small die. Place the ground venison in the fridge and keep cold. In a small processor or blender, purée the red wine, olive oil, salt, pepper, garlic, and rosemary.

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1/2 cup powdered milk. 1 tsp black pepper. Weigh out four pounds of meat (in this case, venison) and cut it into 2-inch cubes for the grinder. I like to use the meat from the front shoulders and the meat around the neck to make sausage. I try to avoid tough meat with a lot of sinew (like the shanks) for making sausage.

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In a large bowl add the venison, salt, pink salt, pepper, caraway, black pepper, juniper, and garlic. Grind through a 1/4" die into the bowl of a stand mixer (or a large mixing bowl if mixing by hand). Mix on medium-low speed with a paddle attachment for about 2 minutes or until all of the ingredients are combined.

Salami cured in my Advanced Meat Curing Chamber at home. Excellent

Directions. Mix all ingredients thoroughly . Refrigerate mixture for three days, taking it out to remix at least once a day. On the fourth day, shape the mixture into small loaves, about 2 1/2″ x 6″ long, or stuff in 1½" X 12″ casing. Put on cookie sheet and bake about 8 hours at just less than 200 degrees.

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Make sure your sausage is very cold, between 28°F and 32°F. When it's cold enough, take it out of the freezer and add the wine and water. Mix the sausage thoroughly either using a Kitchenaid on low for 60 to 90 seconds or with your (very clean) hands for 2 minutes. This is important to get the sausage to bind properly.

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This is a short video of how to make beef, venison, or beef & venison salami. In it commonly available vertical sausage stuffer and mixer were used to produc.

How to make Salami Roses How to make salami, Charcuterie board meats

1. To start the salami, finely dice the fat (this may be easier if frozen) 16 oz of pork back fat. 2. Mix the salt and curing salt through the minced venison and place in a bowl over ice. Once chilled, place the minced venison and back fat in the bowl of a food mixer in the fridge until needed. 1 3/4 oz of salt.

Part two of our deer salami video. YouTube

Directions. Place ground venison in a large plastic bowl or bucket. Add the curing mixture, sugar, peppercorns, mustard seed, ground pepper, garlic powder, onion powder, liquid smoke, and salt. Mix well, then cover tightly and refrigerate for 24 hours. On the second day, mix thoroughly, kneading as you would bread for 2 to 3 minutes.

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RECIPE BELOW! Buck King Outdoors makes Deer Salami that our family has been using for more than 40 years! Just a few ingredients for a delish snack to take.

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4. preheat oven to 250 degrees. Divide into 4 equal parts and shape into logs approximatly 4 inches in diameter. 5. place each log in the center of a piece of tin foil enough to wrap around the log and crimp at each end. 6. Place the wrapped loaves on a foil-covered large cookie sheet. Bake in the pre-heated oven for 3 hours, turn the logs over.

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Directions: Grind meat using a coarse grinding plate. Add all other ingredients to the meat and mix well. You can run the mixture through the grinder again to help with the mix. If using meat already ground, mix together by hand in a large bowl. Mix until the meat is uniform in color, with pork fat evenly distributed.

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This step helps the sausage bind to itself, but is not 100 percent necessary. Soak about 10 feet of hog casings in warm water. Dissolve the starter culture in the distilled water. When you are ready, mix the garlic, sage, pepper and juniper berries in with the meats and fat. Grind through a medium die (6.5 mm).

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Smoke until internal temp reaches 150°F. Remove from the smoker, place on a wire rack or hang from a stand and shower with cold water for 30 to 60 seconds. Allow sausages to cool at room temperature for about an hour, then place in the fridge to completely cool down. $6.99. $35.00.

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Place logs on rack on top of a cookie sheet (spray rack with Pam to make clean-up easier). Bake in a 225-degree oven for about four hours. Remove logs from oven and pat with paper towels to remove excess fat and oil. After 15 minutes, remove netting slowly and allow venison salami rolls to cool.

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Grind chilled venison through a 6mm plate and back fat through the 10mm plate. Let chill again before mixing. You want the temp of the meat to be around 35F (or below). Prepare all the seasonings and prepare the starter culture and set to the side. You starter culture needs about 30 minutes to "wake-up" before use.