Venison Salami Cranberry-Pepper

Name: Hirschsalami Cranberry-Pfeffer
Total time: P5W
Ingredients: 780 g Hirschkeule ohne Knochen; 220 g Rückenspeck (Schwein); 28 g Nitritpökelsalz; 30 g Getrocknete Cranberrys ungesüßt; 4 g Rosa Pfeffer grob gestoßen; 0.2 g Starterkulturen (z.B. Bactoferm F-SC-111)

FermentingGameFermentingHard5-7 weeksN/A16-22°C aging roomNo wood

Premium venison salami with dried cranberries and pink pepper for a fruity and spicy flavor.

Ingredients(for 1 kg)

Boneless venison leg780 g

Pork back fat220 g

Curing salt28 g

Dried cranberries unsweetened30 g

Coarsely crushed pink pepper4 g

Starter cultures (e.g. Bactoferm F-SC-111)0.2 g

Instructions

Preparation

3 Stunden

Remove sinews and silver skin from venison, cut into 3cm cubes and freeze together with the fat at -2°C for 3 hours.

Mincing and Mixing

40 Minuten

Mince meat through 8mm plate, fat coarsely through 6mm plate. Add curing salt, starter cultures, chopped cranberries and pink pepper and knead intensively for 5 minutes.

Filling and Shaping

30 Minuten

Fill mixture into collagen casing caliber 50mm, press firmly, secure ends and tie salamis into even portions of approx. 300g.

Initial Fermentation

48 Stunden

Ferment at 22°C and 92% humidity for 48 hours. Check pH and only proceed when pH is below 5.4.

Drying and Maturing

5-7 Wochen

Gradually lower temperature to 14°C, reduce humidity to 72%. Mature for 5-7 weeks until a 32% weight loss is achieved and the salami is firm to the touch test.

Quality Control

15 Minuten

Cut the finished salami and check for even red coloration, firm texture and aromatic smell. Pieces of cranberry must be visible.

Pro Tip

Cranberries provide natural sugar that drives fermentation – slightly reduce the starter culture amount to avoid over-fermentation.

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