Venison Salami, Great for Hunting Season! (Dry Cured at Home) // Matt the Butcher

This Venison and Mulberry salami is a great and unique way to prepare salami with leftover venison meat. I foraged the mulberries for this recipe, but you can easily buy them online too. I have used 100% venison for this recipe, as well as using only pork, and came out great both times. The idea behind this salami was trying to create something made out of local ingredients. For instance, the deer was hunted in Maryland where I live, the Pork was raised in Maryland, the mulberries were foraged in Maryland, and the apple cider was made in Virginia. I used cinnamon in this recipe, but I originally used Appalachian allspice which is a native spice to this area. The Appalachian spice itself didn’t come out as strong as I would’ve liked in previous batches so that’s why I replaced it with cinnamon for this batch. if you have any questions please ask in comment section, happy curing!!!

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RECIPE:
Venison lean 35% 700g
Pork shoulder 65% 1300g

Salt 2.55% 51g
Apple cider soaked mulberry 5% 100g
Cinnamon 0.2% 4g
Pink salt #2 0.25% 5g
Dextrose 0.3% 6g
Bacteria BLC-007 0.022% .44g
Distilled Water 1.5% 34g
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If this is one of your first encounters with fermenting meats, I highly recommend thoroughly reading Good Manufacturing Practices fermented and dried meats linked below.

Good Manufacturing Practices for fermented and dried meats: https://meathaccp.wisc.edu/Model_Haccp_Plans/assets/GMP%20Dry%20Sausage.pdf

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I'm not an affiliate of the companies linked below, But I'm definitely an advocate!
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Craft Butchers Pantry:
-Salami casing: https://butcherspantry.com/product/
-Bacteria culture: https://butcherspantry.com/product/bactoferm-b-lc-007/
-Dextrose sugar: https://butcherspantry.com/product/dextrose/

PH meter: https://milwaukeeinstruments.com/?gclid=CjwKCAiAgJWABhArEiwAmNVTB2My6MLmlHGC85wdmWj3XbMpL1UTNJAsKm27YE6z3gQ5DDv4pa3O5BoCOmIQAvD_BwE
* * * NEW!! MATT THE BUTCHER MERCH!!!* * * : https://teespring.com/stores/matt-the-butcher-merch

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