Recent content by frankieg3

Thanks CM. I figured given the cure it would be ok. I have never used anything but straight venison in the past so the taste is noticeably different than my normal finished product, and frankly not as good.

I think I know the answer to this question but I'm asking anyway. I'm entering a local jerky contest and mixed up 5 lbs of venison I had ground with 30% pork shoulder. I've always used straight venison but didn't even think about the difference. You can definitely taste the fat and the meat...

Ok. Sorry for all the newb questions.  Then the cure is for preservation and perhaps a little flavoring, but still stick with the suggest salt amounts in the recipe? I'd like to smoke the finished product but given the volume, would then intend to freeze the remainder of the unconsumed sausage...

Does that ratio also apply to the backfat/giancuale I will be adding? The guancale I assume yes as it is meat but the backfat I am uncertain on. 

Yes, in reviewing the recipe I am realizing this. My plan, above and beyond this, is to slow smoke it for 4-6 hours until an internal temp of 165. So given that, would I substitute the sea salt for #1 or use the #1 in addition to the sea salt? Conversely, if I followed the recipe as is for...

Thanks for the advice. Precisely why I asked.  First foray at sausage..... Frank

right. If I used the cure I would only use 3 tsp for 15lbs of output...apologies for not being clear

Making 15lbs Venison and juniper sausage today and the recipe calls for 5 tbsp of sea salt. If I intend to freeze the majority of the output for a later date, should I substitute the sea salt for Prague #1 or given that it will be frozen is that overkill and just go with the sea salt? I've used...

This is from the recipe above. It came out fantastic. I did cut back to 1C pineapple juice and used 1T garlic powder, 1T onion Powder, and 1 T crushed red pepper. For the second batch I added IT habanero sauce and it has a nice bite. Heading for the vacuum sealer tomorrow.  Frank

This is from the recipe above. It came out fantastic. I did cut back to 1C pineapple juice and used 1T garlic powder, 1T onion Powder, and 1 T crushed red pepper. For the second batch I added IT habanero sauce and it has a nice bite. Heading for the vacuum sealer tomorrow.  Frank

Based on above comment of "too salty"  I just mixed up a batch and scaled back to 5 lbs venison, 1t prague#1, 2t kosher salt, 1t crushed red pepper, 1/4c terriyaki, 1/2c pineapple, then 1T pepper, garlic powder and onion powder. Will report back on results. 

Hi Andy- I wish there was a story behind the recipe, but I googled for recipes and came up with this link below. Today I received my prague#1 so am going to mix up a batch, let it sit overnight and put it through the gun and dehydrate tomorrow. I may also use less liquid then is prescribed. I...

Hi my name is Frank. I whitetail hunt in the NE and recently purchased my own processing equipment- grinder/sausage stuffer, dehydrator- a start. I'm looking for creative ways to eat the venison I was fortunate to harvest this season- salami, vjerky, snack sticks, etc. and realized that this is...

Yes using Umai and thought to myself...if I am vacuum sealing the bags then the humidity won't do diddly... Thanks for the tip. I'll toss any that are not completely turned and keep the rest. Thanks for the reply.  Frank

So from the prior thread, I converted the meat mixed with instacure#2 into salami- originally intended for jerky- last night and hung it at 75F @ 75% RH. It has  turned completely red overnight. Pic below.  My first batch of venison salami has been fermenting for 3 days in the same...