AGING VENISON IN THE REFRIGERATOR RECIPES

Steps:

• Grind chilled pork, beef, and back fat through the 6mm plate. Let chill again before mixing. You want the temp of the meat to be around 35F or 1C (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.
• Mix the meat, seasonings, and re-hydrated culture together. You mince meat will be very sticky when finished
• Stuff your mince loosely into a 30-35mm natural hog casing making sure there are no air pockets. Tie the end with some butchers twine. Weigh your salami and record the weight
• Prick your salami to get rid of any air pockets. To ferment, place the Landjager in between 2 screens with a weight on it to achieve that "pressed" look and ferment your salami at 75F (24c) with 90% humidity for 12-24 hours (these parameters are for this culture, other culture require different parameters).
• While this sausage is fermenting we will be cold smoking it as well. Cold smoke for 4-8 hours with an applewood, pecan, or cherry wood.
• Test the pH at 9 hours to see where you are at. You are aiming for a ph between 4.9 and 5.29.
• Once you have reached your target pH place your salami in your drying chamber at 55F (13c) with 80% Humidity. Let it dry in this chamber until you have reached a 38%-40% weight loss.

Steps:

• Grind chilled pork, beef, and back fat through the 6mm plate. Let chill again before mixing. You want the temp of the meat to be around 35F or 1C (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.
• Mix the meat, seasonings, and re-hydrated culture together. You mince meat will be very sticky when finished
• Stuff your mince loosely into a 30-35mm natural hog casing making sure there are no air pockets. Tie the end with some butchers twine. Weigh your salami and record the weight
• Prick your salami to get rid of any air pockets. To ferment, place the Landjager in between 2 screens with a weight on it to achieve that "pressed" look and ferment your salami at 75F (24c) with 90% humidity for 12-24 hours (these parameters are for this culture, other culture require different parameters).
• While this sausage is fermenting we will be cold smoking it as well. Cold smoke for 4-8 hours with an applewood, pecan, or cherry wood.
• Test the pH at 9 hours to see where you are at. You are aiming for a ph between 4.9 and 5.29.
• Once you have reached your target pH place your salami in your drying chamber at 55F (13c) with 80% Humidity. Let it dry in this chamber until you have reached a 38%-40% weight loss.