Fermented and dried sausage

[SD_Prairie_Goat]

Hey all,


Made some elk pepperoni sausage the other week, turned out very well.

Wonder what other types of sausage would work well with venison?

Not sure if salami would do well as it's a milder flavor that the elk will overpower easily unlike pork or beef.


Open to ideas

 

[Nick87]

No help. But man that looks great.

 

[SD_Prairie_Goat]

No help. But man that looks great.

Found a kit on Amazon. Worked pretty well to be honest. Came with bacteria cultures and the special casings to help control moisture correctly. Overall pretty happy and I think I can reuse the casings for the next batch

 

[WildWill]

Elk salami sounds great to me add your fat and go for it.

 

[SD_Prairie_Goat]

Elk salami sounds great to me add your fat and go for it.

My worry is it will just end up being a dried venison because salami is pretty mild

 

[WildWill]

My worry is it will just end up being a dried venison because salami is pretty mild

Maybe go with a 60/40 venison pork or beef mix.

 

[cgasner1]

Trail bologna

 

[Wild Bill]

Maybe go with a 60/40 venison pork or beef mix.

This should work. I’ve done elks salami in the past with a pal and we did 65/35 or 60/40 and it worked well. There was enough fat to distribute evenly and it wasn’t too dry.

Pep looks damn good.