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