Okay, this is all y'alls fault. nepas in particular. The 50mm UMAi bags are en route and I've been looking at recipes. I've got a number of things in the freezer that need to be used up, so it's time to branch out to salami.
My plan is to use 3# of ground venison, 1# of medium grind pork shoulder and 1# of coarse grind back fat. This is the recipe I plan on using and I'd like what feedback you may have.
My plan is to use 3# of ground venison, 1# of medium grind pork shoulder and 1# of coarse grind back fat. This is the recipe I plan on using and I'd like what feedback you may have.
- 4 pounds pork, venison or wild boar
- 1 pound pork fat
- 51 grams (about 3 tablespoons) kosher salt
- 20 grams (2 tablespoons) sugar or dextrose
- 6 grams (about a teaspoon) starter culture T-SPX[/b]
- 1/4 cup distilled water
- 1/3 cup red wine