Venison question,help really !!!

Discussion in 'Wild Game' started by forktender, May 16, 2010.

  1. forktender

    forktender Meat Mopper

    OK it's been years since my back has allowed me to deer hunt.
    A good friend of mine ,is a deer killing fool.
    He had a bunch of deer burger that he gave me and asked me to come up with a red wine dry aged salami.
    I have a few lbs of wild duck that I was going to throw into the mix,along with some beef fat.
    My Grandfather used to do this when he was alive.
    He passed years ago and I never had a chance to see him make these.
    Do any of you guy's have a receipt to make dry aged salami that I can tweak a little bit,The results I am looking for is the small 6" hard cured Italian salami like Gallo or Genoa with the thick paper like white mold casing.
    Thanks a bunch guys..If you could P/m me that would be awesome I don't browse this area of the forum very often and don't want to miss a reply.

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