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Dry curing deer

post #1 of 4
Thread Starter 

Anyone have any suggestions on a type of style for curing sausage type stuffed meats? I would like to cure, stuff and smoke and dry them and stor them dry. I like bologna, but am looking for other ideas to process deer into different things. 

post #2 of 4
Any dry sausage/salamai formulation works as long as you add enough fat. I did Len Poli's venison salami, but haven't followed thr recipe to the letter. Look it up.
post #3 of 4

Just realize Dry Curing is an advanced technique with special equipment and extra care with sanitation and handling. Not hard just more involved...JJ

post #4 of 4
Thread Starter 

I figured you would add less to no fat, but that is just an assumption. Since I don't know can someone enlighten me more on what or point me to a recipe, instructions or a type of processing to follow? 

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