Elk Salami..

[Sam3]

I thought Rick & Chris would like this, and they've always been a big help to me whenever I had questions. Figured they'd like to see how far to the "Dark" side I went.

I am using Len Poli's Venison Salami recipe for this one, just substituting Elk because that's all I have at the moment.

Garlic powder, NFDM, Dextrose, Red pepper flakes, Salt & Cure #2.


Bactoferm LHP w/2 TBLS of distilled water was added to the meat (not shown).

There is some Pork under all that too.



Stuffed and ready for the 85* sauna for the next 24 hours.


Then into the curing cabinet after incubation.

BBL

[TMB]

Looks interesting, can't wait to see the end result all sliced up 

[CDN Smoker]

I like Elk, watching this closely

[hikerman]

I like Elk, watching this closely

Ditto!   Good to see you back Sam!

[ACW3]

Watching, also.  Can't wait to see the final product.

Art

[HighOnSmoke]

Watching this one closely too!

[africanmeat]

i will waiting to see it ready. 

[Sam3]

OK, let's wrap this up.

4 weeks and 40% weight loss total. Curing cabinet ran @55* at 75% RH.

The white you see is residual fat from inside the beef middle. I'm thinking I need to flush these with HOT water to get some of that out for the next time.


And sliced. Not that's not an air pocket. Just some fat chunks that wanted stay on the blade.





Good texture, mild heat. It was pretty good for a "game" meat Salami.

Just need to do something about that fat in the beef middle next time.

[hikerman]

Sam that turned out great!  I'd love a hunk of that, along with some sliced parmesan, good bread,  and maybe a bit of vino! Mmmmmmm Real nice job!

[nepas]

I sure do like this.

Sam your so far in the dark side that Yoda cant find you 

[Las Vegan Cajun]

Great looking salami.   

[spuds]

Great looking salami.   

INDEED!