Spicy Venison Salami - Using Banquet Bags

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Once again we are using some banquet bags to make some basic spicy venison salami. Once stuffed and fermented they can hang in a normal fridge to age. Once they have lost 35% – 40% of their weight, normally around 4 weeks, they are ready.

The key is to ensure your meat and fat is kept ice cold and your equipment is super clean.

Ingredients:

2.5kg Venison

600gm pork Fat

100g kosher Salt

10g Cure #2

12g powdered dextrose

15g black pepper

5g red pepper flakes

5g whole peppercorns

3g chilli powder

3g Garlic powder

0.5g Bactoferm T-SPX starter culture (dissolved in 2tbsp of distilled water)

55mm hog casings or banquet bags

Method:

Mince Venison and fat through a 8-12mm plate. For best results ensure your meat and fat is cold, nearly frozen. This will ensure the fat does not smear when being minced.
Mix the T-SPX starter culture in 30ml distilled tepid water and let sit for 15 minutes.
While this is sitting, mix the dry ingredients with your minced meat.
Pour in the starter culture, making sure your meat mix is still very cold.
Mix the mince and ingredients thoroughly. The mix should be very tacky/sticky. Normally this will take around 5 – 10 min. Store mix in the freezer until you’re ready to fill the casings.
Cut your banquet bags to the size you want your salami and tie off one end.
Using a sausage filler, fill your casings, making sure no air gets trapped inside the casings while filling. Tie off the remaining end of your casing.
Once stuffed, it’s time to hang the links inside an enclosed space to ferment
Ferment for 72 hours at 20 deg Celsius
After fermentation, hang your sausages in your fridge until 40% weight loss is achieved. This will take around 4 – 8 weeks. For best results ensure there is no other food in the fridge you are using. Otherwise it can take on the smell and taste of the other things stored in your fridge.
Once the desired weight loss has been achieved, vacuum seal your salami and allow them to equalise in the fridge for a further 2 – 4 weeks.
Vac seal and keep in the freezer for long-term storage.