Elk Salami

[BGKYSmoker]

Have 4.2lbs of ground elk being bled out in a double collander. Cover and in fridge and a fat cut in tomorrow.

Elk dry cured salami.

elkyy.jpg

• BGKYSmoker
• Nov 9, 2016

 

[pc farmer]

Watching. So your letting the blood come out of the meat.

 

[Rafter H BBQ]

I'm in, sounds awesome !

:popcorn

 

[dirtsailor2003]

I'm in!

 

[redheelerdog]

Sounds good, looking forward to this!

 

[JckDanls 07]

Is that the real thing.. or store bought ??

:biggrin:

 

[tropics]

I'm in

 

[atomicsmoke]

Do you bleed out all ground meats before stuffing or just elk?

 

[SmokinAl]

Al

 

[BGKYSmoker]

Is that the real thing.. or store bought ??

HAHA My brother. Its home made.

 

[BGKYSmoker]

Do you bleed out all ground meats before stuffing or just elk?

Watching. So your letting the blood come out of the meat.

I bleed out all my game meats. Makes for a better sausage or dry cure.

On regular GB i will bleed if there is some in the package.

 

[BGKYSmoker]

 
Just letting it hang out in a colander in the fridge will bleed it out? 

Yes

This took my Elk weight from 4.2lbs to 4.1lbs.

eblood.jpg

• BGKYSmoker
• Nov 10, 2016

 

[BGKYSmoker]

Finally getting to this.

I have the ground Elk in the fridge, my wife is going to do the hand mixing for me.

Got all my UMAi items together and ready for mixing.

umaielk.jpg

• BGKYSmoker
• Nov 10, 2016

umaielk1.jpg

• BGKYSmoker
• Nov 10, 2016

I add a pinch of dextrose to the TSPX. Ice cold distilled water, mix good and put back in fridge. ADD LAST MIX IN BY HAND.
Just a tad over 1/4 tsp TSPX into 1/4 Cup very cold distilled water. Also i mix the cure #2/kosher together for a more even distribution.

umaielk2.jpg

• BGKYSmoker
• Nov 10, 2016

umaielk3.jpg

• BGKYSmoker
• Nov 10, 2016

I get asked allot about how long Bactoferm lasts? Here is what i have had for 2 years frozen. Works the same as brand new.
TIP: Keep the Bactoferm frozen at all times, out of the freezer the shelf life is only 12-14 days

.

bacto6.jpg

• BGKYSmoker
• Nov 10, 2016

Be back later.

 

[wild west]

What is TSPX.

 

[litterbug]

I'm in

 

[BGKYSmoker]

What is TSPX.

Bactoferm fermenting agent.

 

[atomicsmoke]

I had T-SPX in the freezer for close to 2 years. Use the same quantity as I did when I bought it. While I still got some fermentation going....it felt the salami didn't have the same strong "fermented taste" as before.

Muck like bread yeast: keeps well in the freezer for 6-12 months. After that it really week.

 

[BGKYSmoker]

The cut in i used was 15oz of 80/20 ground beef as i didnt want to use any pork belly.

umaielk4.jpg

• BGKYSmoker
• Nov 10, 2016

My wife did most of the mixing by hand of the UMAi cure,kosher and salami mix.
Here you can see the Bactoferm TSPX getting ready to be mixed in. I always add this last. In the pic you can see the meat a darker color.

umaielk5.jpg

• BGKYSmoker
• Nov 10, 2016

5 small 9" chubs and 1 larger chub. I could already smell it fermenting while stuffing the UMAi bags

umaielk6.jpg

• BGKYSmoker
• Nov 10, 2016

Hanging to ferment. Temp in my closet is 78*. These will ferment for 2-3 days before i put in fridge.

umaielk7.jpg

• BGKYSmoker
• Nov 10, 2016

 

[JckDanls 07]

MM MMMMM MMMMMMm... hey Rick.. in the last picture I see your using your "depends" for drips... good thinking... Thumbs Up


:biggrin:

 

[BGKYSmoker]

MM MMMMM MMMMMMm... hey Rick.. in the last picture I see your using your "depends" for drips... good thinking...

That Depends on how you look at it. Old people poop pads?

Unscented dog pads work great....EH