BRADLEY SMOKER | "Taste the Great Outdoors"

Hi guys –

I'm getting ready to make my first attempt at venison salami. The first 10 lb batch will be 8 lb elk & 2 lb pork fat.

My question is - the IT is suppose to be done at 152? I guess the tsp of insta cure #1 will kill everything else (is that right)? I'm not worried about the salami that will be eaten right away, I'm kind of nervous about the ones that will be in the freezer for a few months (if the recipe works out I have about 40 lbs of elk and 20 lbs of antelope to use up).

So can salami with an IT of 152 hold up safely in a freezer, for months, and be taken out and eaten, without cooking?

Thanks – ;D

Yes, you are done cookin at 152 F no more needed.

I do it all the time with deer, just make sure you wrap in up good.

Some vac seal but mine dont last long enough so I just use freezer papper.

(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/Jan06_0011.jpg)

Hey OU
Is that Rytek's cotto salami recipe or do you have your own?

Thanks
Lumpy

Quote from: lumpy on May 12, 2010, 04:17:02 PM
Hey OU
Is that Rytek's cotto salami recipe or do you have your own?

Thanks
Lumpy

Thats Ryteks and it is great. I tweaked it a little but try it right outta the book you wont be disapointed.

I tried the Kosher salami but found it too bland
Next time its the cotto for sure.............thanks

Lump

The freezer will kill any bugs as well if you have a deep freeze and hold it below 10º I forget the exact time

Thanks guys –

More questions.

1 - What's the longest you think they'll last (vacuum sealed) in a manual de-frost freezer?
2 - Do smoked sausages last as long as salamis?
3 - I'm using Rytek's book. I'm planning on doing a batch of venison salami, cooked salami and then cotto. Do you think the Kosher Style will work with a 100% elk?

Thanks again -

If your sausage is vac sealed they will stay FRESH around 6 months, what happens is you will start loosin flavor if stored to long. They wont go bad.

When doin sausage with deer I always use 60% deer 40% pork butt.

100% Elk might be a little dry and grainy, you need approx 20% fat when makin sausage.

A pork but is on average 50% fat, if you put in account fat in the muscle fibers and the connective tissue, so if you break it down farther it comes to
60% deer 20% lean pork 20% pork fat.

If you want to keep your sausage as much Elk as possable then shoot for
80% Elk 20% pork or beef fat.

When trimming a brisket I will save the HARD white fat and freeze it for the next time I make sausage.

I always store my sausage in a deep freezer, no defrost mode, no forced air and have never had freezer burn or that freezer taste.

Edit:
I forgot to break down the rest of the fat thats in the meat and the connective tissue.

Quote from: bpnclark on May 12, 2010, 06:04:41 PM
Thanks guys –

More questions.

1 - What's the longest you think they'll last (vacuum sealed) in a manual de-frost freezer?
2 - Do smoked sausages last as long as salamis?
3 - I'm using Rytek's book. I'm planning on doing a batch of venison salami, cooked salami and then cotto. Do you think the Kosher Style will work with a 100% elk?

Thanks again -

I have had frozen smoked sausages vac sealed for 6 months and they are fine. You might want to cut in some 75/15 beef with the Elk, sometimes pork cut-in can get a ham flavor.

Hey

OU  ;D

Are we on the same page or what  ;D  ;D  :D

Quote from: NePaSmoKer on May 13, 2010, 06:34:31 AM
Hey

OU  ;D

Are we on the same page or what  ;D  ;D  :D

Great minds think alike.  ;D  :D

Quote from: OU812 on May 13, 2010, 06:29:18 AM
If your sausage is vac sealed they will stay FRESH around 6 months, what happens is you will start loosin flavor if stored to long. They wont go bad.

When doin sausage with deer I always use 60% deer 40% pork butt.

100% Elk might be a little dry and grainy, you need approx 20% fat when makin sausage.

A pork but is on average 20% fat so if you break it down farther it comes to
60% deer 20% lean pork 20% pork fat.

If you want to keep your sausage as much Elk as possable then shoot for
80% Elk 20% pork or beef fat.

When trimming a brisket I will save the HARD white fat and freeze it for the next time I make sausage.

I always store my sausage in a deep freezer, no defrost mode, no forced air and have never had freezer burn or that freezer taste.

I save all my briskit fat too.

One can not let good fat go to waste.  :D