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Venison Hard Salami
Hard salami is another type of dry salami that is salt cured and allowed to dry (mature) for an extended period of time until it is hardened and safe to eat.

Though hard salami is generally made with a combination of beef and pork, the beef has been replaced with venison in this recipe/formula. Once the venison has been ground and mixed with the proper ingredients it is stuffed into beef casings, fermented at 85°F (32°C), then allowed to age in a controlled environment for 4-5 weeks.

3 lbs lean venison, no tallow (1.36 kg)
1 1/2 lbs pork butt (680 g)
1 lb pork back fat (454 g)
3 tbsp Bactoferm LHP (10.3 g)*
1 1/4 tsp Prague Powder #2 (7.0 g)
3 1/4 tbsp pickling salt (63.4 g)
1/2 tsp MEK-4 mold starter (0.40 g)*
1 tsp granulated sugar (4.9 g)
1 1/2 tsp garlic powder (4.65 g)
1 tbsp powdered dextrose (8.7 g)
2 tbsp corn syrup solids (27.6 g)
2 1/2 tbsp cracked black pepper (24.8g)
65mm beef middles or 2 1/2” diameter protein-lined fibrous casings*

1. Chill meat and fat to 32°F (0°C), grind once through a 3/16” (5mm) plate.
2. Prepare slurry by mixing LHP culture with enough chlorine-free water to equal 0.5% of the batch weight, stir well, set aside.
3. Combine ground meat/fat with remaining ingredients; mix until it’s sticky and batter like, add culture slurry, mix 2-3 minutes.
4. Stuff meat batter into beef middles or protein-lined fibrous casings.
5. Ferment at 85°F (29°C) at 85-90% relative humidity (RH) for 24 hours.
6. Dry age at 55-60°F (13-16°C) @ 70-75% relative humidity for 4-5 weeks or until product has lost 30% of its green weight.
7. Hard salami has a shelf life of 75 days @ 50-59°F (10-15°C) @ 68-70% RH if the original casing is left intact.
8. Or vacuum pack hard salami and freeze up to 6 months.

Notes:
A fine white mold growing on the surface of the salami is a crowning triumph in some circles and contributes to the overall flavor of the product. Should you find it objectionable omit the MEK-4 mold culture. If white mold occurs naturally, it can be wiped off with a 50/50 mixture of vinegar and water.

*The manufacturer of Bactoferm LHP meat starter culture suggests that you use at least at least one quarter of the 42-gram packet for small batches under 50 pounds. This breaks down to 10.3 grams or 3 tbsp per batch (see the manufacturer's complete instructions included with each culture packet).

*Follow the manufacturer’s directions for the use of MEK4 mold starter.


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