Wild Game Salami

INGREDIENTS

(per kilogram of meat)

65% lean venison, wallaby or similar
10% lean pork shoulder
25% pork fat
28g fine sea salt per kg (or 25g fine sea salt and 3g curing salt #2)

If Fermenting
5g white sugar or dextrose, optional
Starter culture (as per instructions on pack)

Spices
2.5g kampot red pepper, cracked
3.5g coriander seeds, crushed
1.75g juniper berries, crushed
1g mace, ground
35mL white wine

METHOD

  1. Grind the wild game meat, pork and fat together, using a medium blade, keeping one third of the fat aside to hand cut into small cubes.

  2. On a large table combine meat with salt, and massage/knead until meat becomes sticky.

  3. Add spices, and wine - plus sugar and cultures, if fermenting - and mix thoroughly.

  4. Fry a little of the mixture to test for spices and seasoning. It should taste salty - this is critical for the curing process.

  5. Using a mincer with the sausage filling attachment or sausage cannon, pipe meat into casings.

  6. If fermenting, hang your salami at 20°C to 24°C and 80% to 90% relative humidity for 24 to 48 hours.

  7. Air dry the salami at 8°C to 13°C and 70% to 80% RH in a dark well ventilated area (see air drying tips) until at least 30% weight loss.