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a little Jap and cheddar salami in the works

post #1 of 11
Thread Starter 
Thawed 10#s of venison to make some
jap and cheddar salami.
combined with 8#s of pork butt and 2#s beef fat.
Here's the start. I use Rytek's reciped and add the japs and cheddar
I also add some mustard seeds

The meat semi thawed ready to grind

all ground and mixed. I used 15 large Japs and 6 cups of High temp cheddar.

all stuffed in 3 inch fibrous casings. they will get smoked over hickory for about 6 hours tomorrow, and finished in my Alto Shaam oven

I will post the finished product tomorrow evening or Sunday.
post #2 of 11
Oh looking good.
post #3 of 11
Now I really like that recipe there Uncle lar. I would really like to know how it comes out to maybe alittle spicey thats the way I like it too.PDT_Armataz_01_37.gif
post #4 of 11
Looks like your off to a good start
post #5 of 11
they look great nice job
post #6 of 11
I'll be watching this. I may want to give it a try. Keep us posted.
post #7 of 11
Thread Starter 
they are in the smoker , have been for about 2 hours now.
tic toc, tic toc, stay tuned biggrin.gif
post #8 of 11
really nice lookin salami there Lar,

lookin forward to the final pics.points.gif
post #9 of 11
Looking like you are gonna have some good eatin' ..... nice job!

Blza
post #10 of 11
Thread Starter 
Here is the final after cooling in the fridge over night
thanks for watching



the taste is nice and mld not too overpowering.I don't think I will change anything with the next batch
post #11 of 11
I got to get that book.. That sausage looks great!
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