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Venison Jerky with pork shoulder? No 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...- frankieg3
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- Replies: 3
- Forum: Making Jerky
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Prague Powder for Venison Sausage if freezing majority on completion?
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... -
New Kid on the Block
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... -
Will This Venison Salami make it?
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... -
Venison Jerky and Instacure#2?
I just took my first foray into charcuterie and packed 13 venison salami yesterday using 1 tbs Instacure#2 to 5 lbs ground venison/smoked bacon tips/pork backfat/ country pork rib....Tonight I mixed up 7.5 ground venison to soak overnight in a jerky marinade. I used 1.5 tbs Instacure#2 but...
