Venison Salami and Thuringer

Discussion in 'Sausage' started by mulepackin, Dec 15, 2009.

  1. mulepackin

    mulepackin Master of the Pit OTBS Member SMF Premier Member

    Did 25# each of venison salami and thuringer this weekend. Used 20# of venison and 5# of bacon ends and pieces per batch as I couldn't find fat anywhere. Turned out quite good despite combatting the elements. It was around -15 yest. Put in the smoker about 8:00 Sun. morn., and finally reached 155 deg. at 3:00 Mon. morn. Here is part of the meat cubed up and chilled, the coarse 3/4" grind, some of the sticks all stuffed and curing, and the smoker chugging away in the cold.
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  2. mulepackin

    mulepackin Master of the Pit OTBS Member SMF Premier Member

    Few more pics; the aftermath awaiting cleanup, the smoke source, the finished sticks, a few chubs vac packed, and the final product sliced. The salami is on the left and the thuringer is on the right. I used Leggs salami seasoning, and the thuringer mix comes from my local butcher and sausage supplier. I add whole peppercorns to the salami, and whole mustard seed to the thuringer. Pretty pleased with the final result.
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  3. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    It looks perfect I use whole peppercorns and mustard seed also. [​IMG]
     
  4. oneshot

    oneshot Master of the Pit SMF Premier Member

    That's some good lookin sammich makin right there!!! [​IMG]
     
  5. street guy

    street guy Newbie

    Do you just use the 3/4' plate or do you re grind? Looks great!!!
     
  6. mulepackin

    mulepackin Master of the Pit OTBS Member SMF Premier Member

    I regrind. I just didn't show a pic of that. For these sausages, I use a 3/16" final plate, then mix with a mixer.
     
  7. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    You are the new sausage god. You have a great set up there with all the toys. I'm really new to the sausage world I have only done about 35lbs so. I see did some venison sausage ( 24lbs) soem brats, chirozo, salami and I will smoke the salami and the chirozo today. But yours looks great from here and [​IMG]you have to have some points for sure thats some beautiful stuff there Mulepackin
     

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