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  1. frankieg3

    Venison Jerky with pork shoulder? No good

    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.
  2. frankieg3

    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...
  3. frankieg3

    Prague Powder for Venison Sausage if freezing majority on completion?

    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...
  4. frankieg3

    Prague Powder for Venison Sausage if freezing majority on completion?

    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. 
  5. frankieg3

    Prague Powder for Venison Sausage if freezing majority on completion?

    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...
  6. frankieg3

    Prague Powder for Venison Sausage if freezing majority on completion?

    Thanks for the advice. Precisely why I asked.  First foray at sausage..... Frank
  7. frankieg3

    Prague Powder for Venison Sausage if freezing majority on completion?

    right. If I used the cure I would only use 3 tsp for 15lbs of output...apologies for not being clear
  8. frankieg3

    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...
  9. frankieg3

    Venison Jerky and Instacure#2?

    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
  10. frankieg3

    Venison Jerky and Instacure#2?

    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
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    IMG_4023.JPG

    • frankieg3
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  12. frankieg3

    Venison Jerky and Instacure#2?

    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. 
  13. frankieg3

    Venison Jerky and Instacure#2?

    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...
  14. frankieg3

    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...
  15. frankieg3

    Will This Venison Salami make it?

    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
  16. Will This Venison Salami make it?

    Will This Venison Salami make it?

  17. frankieg3

    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...
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    IMG_3995.JPG

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    • Album: Will This Venison Salami make it?
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    IMG_3996.JPG

    • frankieg3
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    • Album: Will This Venison Salami make it?
  20. frankieg3

    Venison Jerky and Instacure#2?

    Sure. I used this recipe but adjusted for 7.5lbs with the other ingredients excepting the curing agent which I thought was 1 teaspoon per 5 lbs per directions on the packet- so only 1.5 teaspoons total. I substituted 1 tablespoon of garlic powder for the minced garlic. I mixed all of the...
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