Making Sausage & Salami the Right Way - Essential Tips for Perfect Results
Making sausage and salami is a great way to preserve wild game. With the right ingredients, techniques, and equipment, you can make delicious sausages and salamis that will last for months. But there are some important things to consider when making these products.
When making deer brats, it's important to use the correct ratio of fat to lean meat. A good rule of thumb is 20% beef trimmings or pork butts depending on what you're making. Additionally, be sure to trim any native fat off the filling as this can give your product a nasty, gamey taste. It's also important to use vacuum-packed pork from a plant rather than cut up pork from the store, as machinery in stores can introduce contamination which could ruin your batch.
Beef trimmings can be hard to find in some areas, so it may take some research to locate them. In some cases, an old grocery store may carry smoked hog jowls with beef/suet pellets sold in 3 pound bags. Alternatively, you could look into buying whole pork butts from a packing house.
When mixing your ingredients together, having the right equipment is essential. Investing in a stainless steel 20 pound meat mixer can save you time and energy by eliminating the need for hand mixing. This type of machine also helps keep your hands warm during cold weather sausage-making sessions!
Finally, if you plan on curing your sausages and salamis, remember that cool weather is essential for successful drying. Flies, mosquitoes, and spoilage can all wreak havoc on your batches if they aren't dried properly.
Whether you're just starting out or have been making sausages and salamis for years, following these tips will help ensure you get the best results possible.With the right ingredients, techniques, and equipment you can make delicious sausages and salamis that will last for months. So get out there and start making some great tasting sausage!
What is the recipe for deer brats?
The recipe for deer brats includes 20% beef trimmings or pork butts, ground venison, and ground pork. Add Instacure #1 or concentrated soy protein to finish the recipe. Trim the filling so there is no native fat left on it to avoid a gamey taste.
Where can I find beef trimmings?
Beef trimmings are hard to find in stores, as packing houses trim most of it off anymore. Special order from a butcher may be expensive. An old grocery store may carry frozen beef/suet pellets in a 3# bag.
What equipment do I need to make fresh deer sausage?
A stainless steel 20 pound meat mixer from The Sausage Maker is recommended for making fresh deer sausage. Vacuum packed pork from a plant should be used instead of cut up pork from the store to avoid spoilage.
How long does it take to go through all the info on a website about making fresh deer sausage?
It may take a couple days to go through all the info on a website about making fresh deer sausage.
What is the best way to cure a deer?
The best way to cure a deer is to hang it with skin on for two days in cool weather. This will help prevent spoilage and ensure the loins and eye rounds are fantastic.
Is it possible to make salami without special humidity control?
It is possible to make salami without special humidity control, however, this may affect the quality of the product.