Venison Salami Seasoning

Description

A venison salami mix made especially for Aussie hunters. Big on flavour, made with locally sourced premium spices.

Each pack will make 5kg of Salami.

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.

Store seasoning in a cool, dry place away from direct sunlight. Use only as directed.

Ingredients: salt, pepper, dextrose, fennel seeds, garlic, allspice, sugar.

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.