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Post by duff on Jan 16, 2006 19:37:59 GMT -5
Just recently picked up Morton Salt, home meat curing booklet. It had good info on ham and sausage curing/making. Tried the first recipie of salami, it was for beef but I substituted venision.
It is some good stuff!
They got recipies for summer sausage, balogna, peperoni, and a few other odds and ends. Most call for their special ingredient "Tender Quick". It is a mix of cure and salt. I had to buy it off the internet.
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Post by parrothead on Feb 1, 2006 10:30:19 GMT -5
My budyy and I just made bologna over Christmas. Regular and Trail. I was easy. I will never pay the 6-7 dollars for a 3 lb roll again. THe kit cost 10 and made 10 lbs.
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Post by hornharvester on Feb 1, 2006 19:30:01 GMT -5
duff,
my local Marsh supermarket carries Morton Tender Quick Salt. Ive bought it there several times. h.h.
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Post by cday on Feb 19, 2006 2:03:57 GMT -5
Use the recipe to make bologna using vension use 6 lbs of fine ground deer and 4 lbs of pork fat.
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Post by hornharvester on Feb 19, 2006 11:41:43 GMT -5
I'm making deer salami right now. Its marinading in the refrigerator and ill bake it tomorrow. This recipe is easy to do and makes great salami. I like it because it makes small batches and taste real good. Here is the recipe. h.h.
Deer Salami
3 lbs. deer burger
2 lbs. lean hamburger
1 lb. hot sausage (Jimmy Dean, Oscar Myers)
6 1/2 T. Morton's Tender Quick Salt
1/2 t. Black Pepper
3 T. Mustard Seed
2 t. Garlic Powder
2 t. Dried Red Pepper Flakes
3 T. Wrights Liquid Smoke
Mix all ingredients together and refrigerate for 24 hrs. Remix thoroughly and refrigerate for 24 more hours. Shape into two 3 lb rolls. Bake on a broiler pan or wire rack at 200 degrees for 5 hrs 15 min. Remove from oven. Wrap in paper towels until cooled. Remove paper towels and rewrap in aluminum foil and store in refrigerator or freezer.
I use 2 Tablespoons of mustard seed and 1 Tablespoon of fennel seed instead of 3 tablespoons of mustard seed. It gives the sausage more of an Italian taste.
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Post by duff on Feb 19, 2006 19:55:45 GMT -5
Hey that sounds really good!
Thanks for the tip Cday, I was going to make some of that soon. I will take your advice.
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Post by cday on Feb 19, 2006 21:09:45 GMT -5
Hey duff when doing this make sure to keep a eye on the internal temperature and water temperature. If the internal temperature comes up to fast and goes over of the 160 degree internal temperature all of the pork fat will go to the outside and the meat will be in the middle.
I like the pork fat better than beef for this mixture. The pork fat seems to help give it a moister and creamer taste than beef fat.
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