Venison cacciatore

cdn offroader

Meat Mopper

Original poster

Nov 14, 2013

292

63

St Albert, AB

• Jan 3, 2017

• #1

Happy New year all, figured I'd start off with a new recipe to bring in 2017, and after finding myself with some venison after this years muzzle- loader season, I decided it was appropriate to turn some of it into a cacciatore salami.

got about 60/40 venison to fat pork shoulder

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• cdn offroader
• Jan 2, 2017

Mixing spices,and a dark and stormy for me...

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• cdn offroader
• Jan 2, 2017

Spices added and ready to mix

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• cdn offroader
• Jan 2, 2017

Stuffed into some 38/40 casings for a bit smaller salami', and all tied off and ready for 24 hours fermenting time.

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• cdn offroader
• Jan 2, 2017

Fry test was really good, looking forward to the finished product. Slathered them in some m600 to get that nice white coating on them.

 

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Reactions: smokin jay

DanMcG

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• Jan 3, 2017

• #2

Looks good from here!!

 

SmokinAl

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• Jan 3, 2017

• #3

They look great so far!

Al

 

redheelerdog

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• Jan 4, 2017

• #4

Nice, would love to see some hanging pics. 

How do you control your drying environment?

 

dirtsailor2003

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• Jan 4, 2017

• #5

Checking in for the ride!

 

tallbm

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• Jan 4, 2017

• #6

Wow what a coincidence!  I just posted in a Venison jerky thread last night about how I have an Italian Cacciatore  jerky recipe for ground jerky.

Do you add any wine to your recipe?

I can't wait for your end results :)

 

cdn offroader

Meat Mopper

Original poster

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Nov 14, 2013

292

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St Albert, AB

• Jan 4, 2017

• #7

redheelerdog said:

 
Nice, would love to see some hanging pics. 

How do you control your drying environment?

Click to expand...

There they are hanging. Starting to darken nicely and small spots of the m600 starting to bloom.

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• cdn offroader
• Jan 4, 2017

I use a room in the basement for temperature, and a Zoomed hygrotherm plugged into a small coolmist humidifier.

http://zoomed.com/db/products/EntryDetail.php?EntryID=260&DatabaseID=2&SearchID=5

 

crankybuzzard

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• Jan 4, 2017

• #8

I'm in for this!

 

gary s

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• Jan 4, 2017

• #9

Looking good,  

Gary

 

cdn offroader

Meat Mopper

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Nov 14, 2013

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St Albert, AB

• Jan 5, 2017

• #10

Not even 24 hours and they are already starting to coat in mold. off to a good start I'd say.

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• cdn offroader
• Jan 5, 2017

 

kade kirkendall

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Nov 17, 2016

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• Jan 5, 2017

• #11

Awesome!

 

atomicsmoke

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• Jan 5, 2017

• #12

Nice.

 

cdn offroader

Meat Mopper

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Nov 14, 2013

292

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St Albert, AB

• Jan 14, 2017

• #13

Well, we are finished up at just over 35% weight loss.Overall, really happy with these ones, I used the recipe from the hunter,angler gardener guy, which is heavier on the spice than traditional cacciatore, but overall it is a good flavor. I think this would also make a good hot smoked sausage too. Maybe something to try next time. Anyways on to the pics.

The crew hanging(I stole a couple earlier on and cold smoked them), and a close up.

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• cdn offroader
• Jan 14, 2017

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• cdn offroader
• Jan 14, 2017

All cleaned up, ready for vac packing, I don't love the mold flavor, so i washed it off with vinegar water, and a few slice shots.

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• cdn offroader
• Jan 14, 2017

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• cdn offroader
• Jan 14, 2017

 

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atomicsmoke

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• Jan 14, 2017

• #14

Awesome. I wish we could sample over the net.

 

redheelerdog

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• Jan 14, 2017

• #15

CDN those look great, very nice. I would love a link or post of the recipe.

Keep-up-the-GOOD-Work.jpg

• redheelerdog
• Dec 31, 2016

 

ab canuck

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• Jan 14, 2017

• #16

  Never seen anything like this before, Very interesting. I think i'm going to try some if I find a cacciatore sausage. Nice job.

 

cdn offroader

Meat Mopper

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Nov 14, 2013

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St Albert, AB

• Jan 14, 2017

• #17

	venison	70%
	pork shoulder	30%
	salt	2.25%
	sugar	0.88%
	cure #2	0.26%
	black pepper	0.63%
	garlic powder	0.41%
	caraway seed	0.17%
	ground coriander	0.31%
	cayenne	0.10%
	sweet paprika	0.94%
	starter	0.44%
	water - ml	2.60%
	red wine - ml	3.44%

 

• 

Reactions: redheelerdog

smokin jay

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Sep 16, 2016

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Wisconsin

• Jan 14, 2017

• #18

Looks awesome!

Cdn this was done in 12 days?
Would cure #2 be used? Sorry for the questions, something i really would like to learn. Thank you

 

cdn offroader

Meat Mopper

Original poster

Thread starter

Nov 14, 2013

292

63

St Albert, AB

• Jan 14, 2017

• #19

Smokin Jay said:

Looks awesome!

Cdn this was done in 12 days?
Would cure #2 be used? Sorry for the questions, something i really would like to learn. Thank you

Click to expand...

Yes to both questions. Was quicker than "normal" salami because of the smaller casing size.

 

smokin jay

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Sep 16, 2016

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Wisconsin

• Jan 14, 2017

• #20

Thank you cdn,I appreciate it!