Time to get ready for deer camp, again. Hopefully next time the title will be Venison Salami. This was the first time I used this seasoning from Curley's. What I found using this seasoning is it has some tang to it. I have made salami in the past with different recipe's and no tang. Of course I know I could add fermento and other things to it but I don't think I need to with this. I did add stuff to this mix as I always do, but none of what I added caused the tang, that was in the seasoning. I think my bud's will be happy with this up north. Reinhard
10 pounds of 80/20 ground beef
3 cups cold water
2 cups dry powdered milk
3 T diced garlic [from the jar]
3 T mustard seeds
2 tsp cure#1
one pack of Curley's Venison Salami seasoning, enough for 10 pounds
l spread the mustard seeds and powdered milk over the meat. Then I put the seasonings and the cure in the water and mixed it well. Poured it over the meat and mixed up everything well. Put the sausage mix in the fridge overnight for the seasonings and the cure to meld. Next day I stuffed everything into 1 pound fibrous casings. Let the sticks dry and then put into the barrel smoker for a 5 hour cold smoke in my AMPS tube smoker with cherry pellets. Then put some charcoal in the fire box and got the temp up to 200 deg. and left the sticks in there until the internal of 160 deg. Cold bath when done and back in the fridge for another overnight stay. Next day they went in vac packs.
Everything dumped into the meat and ready to get mixed up.
Meat got that light red color from the cure after a overnight in the fridge.
Tubes are all tied up and ready for the smoker.
Ready for the cold smoke. Let's get some color.
Pulled them out when the internal temp was around 160 deg.
Time for a cold bath.
After a stay in the fridge overnight, they were ready for vac wraps and some snacks.
10 pounds of 80/20 ground beef
3 cups cold water
2 cups dry powdered milk
3 T diced garlic [from the jar]
3 T mustard seeds
2 tsp cure#1
one pack of Curley's Venison Salami seasoning, enough for 10 pounds
l spread the mustard seeds and powdered milk over the meat. Then I put the seasonings and the cure in the water and mixed it well. Poured it over the meat and mixed up everything well. Put the sausage mix in the fridge overnight for the seasonings and the cure to meld. Next day I stuffed everything into 1 pound fibrous casings. Let the sticks dry and then put into the barrel smoker for a 5 hour cold smoke in my AMPS tube smoker with cherry pellets. Then put some charcoal in the fire box and got the temp up to 200 deg. and left the sticks in there until the internal of 160 deg. Cold bath when done and back in the fridge for another overnight stay. Next day they went in vac packs.
Everything dumped into the meat and ready to get mixed up.
Meat got that light red color from the cure after a overnight in the fridge.
Tubes are all tied up and ready for the smoker.
Ready for the cold smoke. Let's get some color.
Pulled them out when the internal temp was around 160 deg.
Time for a cold bath.
After a stay in the fridge overnight, they were ready for vac wraps and some snacks.
