VENISON SALAMI RECIPE | Smoked & Cured / Misty Gully

Salami is one of our favourite things to make! It requires a lot of waiting but the end product is so worth it. This roasted fennel and garlic venison salami has a rich, gamey flavour and smooth texture. It’s packed with herbs and goes perfectly with a glass of red!

Thanks for watching! Don't forget to like and subscribe.

Find us here:

[garysmith]

Awesome vid ! Short and to the point ! Good job

[davidturner]

Looks so good! Was the salami on the right green or just the way its shot because thats not good!! Rest look awesome

[STEVEJOHNSON-wt]

Hello, I really enjoy the videos, and want to make my salami just like this, using salami casings. Can you tell me what size the salami casings are? I have watched your videos and been to you website to order but need to be sure . I see 10m, and 50m, and 75m, which one did you use in this video?
Thanks,
Steve

[joemallia]

Looks awesome can't wait to try this.
I have a few questions though about the amount of T-SPX used. The T-SPX packet says 25g will do 200kg, so 5 grams would do 40 kg of product.
Also I was under the impression that you should only use 0.2% to 0.5% fermenting sugars (dextrose) in your mix. Isn't 90g of dextrose a bit too much? I realise this is to feed the culture, are you doing this to acidify the product quicker?
It obviously works and it looks delicious.

[christophershadowens]

How are you storing this for 8 weeks while it finishes?