I am copying Nepas sausage with a venison twist,here are the goodies.
It gets starter culture T-SPX ,cure #2 and some kosher salt but the main spice is an Umai packet.
I used 3 pounds of venison,1 pound of lean pork and one pound of pork back fat.i ground once and mixed with the spice,salt, cure and the culture.
The meat was stuffed the next day in 50 mm umai casings and hung in the closet for 2.5 days at around 70 degrees.Here is the before hang pic
Here is the after hang pic ,notice the nice red color intensifying as the culture does it's magic.I'll be back in a month to update the results and hope they come out as well as Ricks !
It gets starter culture T-SPX ,cure #2 and some kosher salt but the main spice is an Umai packet.
I used 3 pounds of venison,1 pound of lean pork and one pound of pork back fat.i ground once and mixed with the spice,salt, cure and the culture.
The meat was stuffed the next day in 50 mm umai casings and hung in the closet for 2.5 days at around 70 degrees.Here is the before hang pic
Here is the after hang pic ,notice the nice red color intensifying as the culture does it's magic.I'll be back in a month to update the results and hope they come out as well as Ricks !
