Wild Salami! Hunter Salami From Venison Meat. Recipe Included!

wild boar meat

🥗Healthier: venison

💰Cheaper: pork

Venison is leaner, while pork is more accessible.

cure #2

🥗Healthier: natural curing salts

💰Cheaper: sea salt

Natural salts can be used for a simpler curing process.

red wine

🥗Healthier: apple cider vinegar

💰Cheaper: grape juice

Apple cider vinegar provides acidity without the alcohol.

pork fat

🥗Healthier: chicken fat

💰Cheaper: beef fat

Chicken fat is lower in calories, while beef fat is often cheaper.

Start with 5.5 pounds of ground venison and 2.2 pounds of pork fat.

Mix the venison and pork fat together in a bowl.

Prepare the spice mix: 15 grams salt, 1.5 grams cracked black pepper, 3 grams mustard powder, 3 grams mustard seed, 2 grams coriander, 1 gram garlic, and 3 grams cure #1 per kilogram of meat.

Add the spice mix to the meat and mix thoroughly.

Add 10 grams of beer and 90 grams of water to the mixture and combine well.

Let the mixture sit in the fridge for at least overnight or up to a couple of days to enhance flavor.

Soak the 75 millimeter fibrous casings before stuffing.

Stuff the meat mixture into the casings tightly, ensuring to remove air pockets.

Tie off the ends of the casings securely.

Prick the sausages with a needle to release air bubbles during fermentation.

Hang the sausages in a cool, dry place for fermentation for 2-3 weeks.

Check the sausages regularly for mold and moisture during fermentation.

Once firm, transfer the sausages to a refrigerator to age for at least 1 month before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary