$19.99 AUD
Taxes included in the price

Description

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.
  • Use only as directed.

Ingredients

  • Sugar.
  • Allspice.
  • Garlic
  • Fennel seeds
  • Dextrose
  • Pepper
  • Salt

Qty available: 6 SKU:796548086384