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Elk Salami..

post #1 of 11
Thread Starter 

I am using Len Poli's Venison Salami recipe for this one, just substituting Elk because that's all I have at the moment.

Garlic powder, NFDM, Dextrose, Red pepper flakes, Salt & Cure #2.


Bactoferm LHP was added to the meat (not shown).

There is some Pork under all that too.


Stuffed and ready for the 85* sauna for the next 24 hours.


post #2 of 11

I'm in!  :popcorn

post #3 of 11

Looks like a nice set of horns in that last pic.

post #4 of 11
Nice one! The look great. Is the casing a middle or a round?
FWIW, my last elk salami took a very long time to reach its target weight loss. Not really sure why, but a lot longer than other salami's I've made.
post #5 of 11
Thread Starter 
Quote:
Originally Posted by c farmer View Post
 

Looks like a nice set of horns in that last pic.


A South Central PA monster. :biggrin:

post #6 of 11
Thread Starter 
Quote:
Originally Posted by Dingo007 View Post

Nice one! The look great. Is the casing a middle or a round?
FWIW, my last elk salami took a very long time to reach its target weight loss. Not really sure why, but a lot longer than other salami's I've made.


Those are beef middles.

Thanks for that info too. Thumbs Up

post #7 of 11

Those look great cant wait to see when they are done. 

post #8 of 11
Thread Starter 

OK, let's wrap this up.

4 weeks and 40% weight loss total. Curing cabinet ran @55* at 75% RH.

The white you see is residual fat from inside the beef middle. I'm thinking I need to flush these with HOT water to get some of that out for the next time.


And sliced. Not that's not an air pocket. Just some fat chunks that wanted stay on the blade.




Good texture, mild heat. It was pretty good for a "game" meat Salami.

Just need to do something about that fat in the beef middle next time.
post #9 of 11

Good result....nice one!

post #10 of 11

Very nice, Sam.

post #11 of 11

Looks good from here - Nice job Sam 

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