Jonty Posted October 5, 2017 Report Share Posted October 5, 2017 Some of yo may not of heard of this but it's a great way of using up the off its and dices from when you've butchered a deer. It's a kind of cooked 'salami'. I was given a vague recipe by an American forum friend where you use 70/30 venison to pork and add some cure#1 (the stuff you use to make bacon or pastrami) this gives the meat a really nice tang. Stuffed into a salami skin the cooked really slow in the oven or smoker, it's awesome, my kids are hoovering it up. It's cooked rather than air dried so it's moist and perfect eaten like ham. Quote Link to comment Share on other sites More sharing options...
TIGHTCHOKE Posted October 5, 2017 Report Share Posted October 5, 2017 Looks damned good from here! Quote Link to comment Share on other sites More sharing options...
Jonty Posted October 15, 2017 Author Report Share Posted October 15, 2017 Looks damned good from here! Thanks tight choke, we managed to eat our way through 3lb in a matter of days so I'll be making some more soon. Quote Link to comment Share on other sites More sharing options...
davewh100 Posted October 22, 2017 Report Share Posted October 22, 2017 yeah that looks very tasty Quote Link to comment Share on other sites More sharing options...
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