Venison Salami
Butcher Nate Singer of Blackbelly Market | Boulder, CO
Yield: Ten 1-pound links
“Use meat that you know. Know where the animal has been raised, where it comes from, what it eats, the ranchers, and the farming traditions of the family. Only cure top-quality animals.” – Nate Singer
Adapted by StarChefs | April 2017
INGREDIENTS
7 pounds lean venison
3 pounds venison fat or dry-aged beef tallow
112 grams Yellowstone natural salt
14 grams Instacure #2
22 grams dextrose
16 grams cracked black pepper
4 grams ground white pepper
4 grams ground mace
4 grams ground ginger
12 grams grated garlic
½ cup red wine
20 grams Bactoferm F-RM-52, bloomed with 60 milliliters water
Beef middles
METHOD
Chill the bowl and paddle of a stand mixer. Chill meat and fat to 29°F. Add meat to a buffalo chopper and process 45 seconds, adding the salt, InstaCure, dextrose, spices, garlic, and wine. Transfer meat mixture a to the chilled bowl of a stand mixer fitted with a paddle. On low speed, slowly incorporate Bactoferm. During the grinding and paddling phase, the meat should not rise above 38°F. Case the meat mixture into beef middles and, with a 10- inch supporting string, tie salumi. Lag-phase the salami at room temperature for 10 hours and move to refrigerator overnight. Ferment at 70°F and 90 percent humidity for 48 hours. Move to dry at 65°F and 76 percent humidity for approximately 4 months. Water activity should be around 0.88 aw at harvest.
