A venison salami mix made especially for Aussie hunters. Big on flavour, made with locally sourced premium spices.
Directions for use
Use 3.8kg lean venison, 1.2kg pork back fat.
Mince near frozen meat through a 6mm plate.
Mix 5kg ground meat with Venison Seasoning, 5g of Bactoferm TSPX, 200ml red wine, 40ml Misty Gully Mesquite Liquid Smoke and 15g of Misty Gully Cure #2(all sold separately).
Fill medium-large size fibrous casings.
Hang for 72 hours at 20-25c and 80-90% humidity.
Store sausage at 12-14c and 80% humidity for 4-8 weeks until 30-43% weight loss has been achieved.
Please Note
Great care and responsibility needs to be taken when making any fermented sausage.
Results can vary significantly due to a number of factors including ingredients, method, cleanliness, meat source and drying conditions. As such, Smoked and Cured Pty Ltd will not be held responsible for the outcome.
Store seasoning in a cool, dry place away from direct sunlight.