Venison Salami Mountain Hunter Style
A robust venison salami made from a blend of roe deer meat and wild boar, refined with mountain spices and red wine. The salami is filled into natural casing and matured after smoking at controlled temperature until it develops the typical firm consistency and white noble mold coating. A handcrafted product with characterful game flavor.
Ingredients(for 1 kg)
Instructions
Prepare Meat and Mix
45 minutesFreeze roe deer meat and wild boar back fat at -3 °C. Mince through a 6mm plate. Add curing salt, spices, starter cultures, and red wine, and knead vigorously for at least 10 minutes until the mixture is cohesive.
Filling and Initial Curing
24-48 hoursFill the mixture bubble-free into cleaned pork casings (caliber 40-45), tie off, and prick any air bubbles. Hang for 24-48 hours at 22-24 °C and high humidity so starter cultures can work (pH drop to 5.0-5.3).
Cold Smoking
2-3 smoking sessions of 4 hrs eachCold smoke 2-3 times for 4 hours each at 18-22 °C using beech and cherry wood. Allow 12-16 hour breaks between smoking sessions. After the last session, allow good ventilation.
Maturing and Drying
4-6 weeksMature at 12-15 °C and 75-80% humidity. Check weekly. Desired white noble mold can remain. Wipe green or black mold with a cloth and salt water (10%). Maturity is reached when the salami has lost 30-35% of its weight.
Pro Tip
The ratio of meat to fat should be 75:25. Pure game meat without added pork fat results in an overly dry salami. Wild boar back fat is ideal.
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