Wild Salami! Hunter Salami From Venison Meat. Recipe Included!

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In this video we make Wild Salami. Aka the Hunter Salami, our take on Jadgawurst but made with Venison meat.
It has great flavor and tang from the added Pilsner or Lager.
A fully cooked snack for sandwiches or appies!
Here is the Recipe:
Salt 15
Cracked Black Pepper 1.5
White Sugar 3
Mustard Powder 3
Mustard Seed 3
Coriander 2
Garlic 1
Cure 5% 3
Sodium Erythorbate 0.5
Binder 10
Beer 10
Ice 90
Stuff into 65mm and Larger Sized Casings
Dry 1hr 150f
Smoke 2hrs 155-160f
Cook to internal temp of 160f at 180f
Here is the Link to how we prepared the meat.
• How to Grind Venison B...
If you feel up to it here is a link to Patreon:
www.patreon.co...
If you guys need a grinder to get you started on your home sausage making journey here is a link:
amzn.to/3ptuhdb
If you guys need a stuffer to make your sausage making process smother here is a link:
amzn.to/36UwYOy
If you guys are looking for a nice knife set here is a link:
amzn.to/3sPVg4I
Thanks for watching!

Опубликовано:

2 окт 2024

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Комментарии : 50

@davidward1259 Год назад

Duncan, I would offer a tip I use with summer sausage that would work just as well with this recipe. I smoke until the internal temp is at least 150*F, and then the meat is firm and mostly set. I then pull the chubs and vacuum bag them (cutting to length if necessary as the meat is set). Then the vac packed chubs go into a sous vide set to 158*F for a couple of hours (Usually 3 hours - but more does not hurt as the temp is precise on sous vide and you do not have any danger of overcooking them). This ensures all the meat is fully cooked, but not over-cooked and there is no "fat out" as can happen in a smoker set to higher temps. Then ice bath them and they are ready to eat, or freeze as they are already vac packed.

@robertlong4118 2 месяца назад

My dad used to make venison ring bologna years ago . He would smoke it for the flavor and simmer in hot water til it floated . That was good . Cutting into it when it’s warm . Seeing the mustard seeds and hot pepper flake . Good memories . I have the recipe if you’d like to try it . Keep up the good work Duncan

@evemarie1605 Год назад

Mmm.....mmm....mmmhh...! Das schmeckt sehr gut! 😊

@grumpybaldguy 2 года назад

I make a very similar sausage but use red wine. Anxious to try it with beer instead.

@edsherriff611 2 года назад

Hi Duncan. Just made your summer sausage yesterday and going to let it hang for 3 days before smoking. We hunt alot of deer here in New Zealand so this recipe looks great and well be on my to make list after I fill the freezer up again. Love your videos as you include recipes. Not many others do. Brought Stanley and Adam Marianski book too. Thanks for telling us about the book we'll worth it. Great videos. Thank you.

@duncanhenry Год назад

How'd it turn out? Your welcome glad you enjoy the content.

@edsherriff611 Год назад

Turned out well but still learning the process. You make it look so easy. Preferred the Hunters salami that I made but both were very good.

@leahtiferetrabinovitz6518 2 года назад

beautiful, now i want to get my hands on some venison! great job!

@TheWhitetailrancher 2 года назад

Venison ham. I have made it every year for over 50 years. Has to be the best venison sandwich meat there is. I also greatly enjoy Venison "Italian Sausage" just deeeeeelicious! I think I am going to try this sausage with goose/pork. Should be pretty good, may not be though...I'll make a fairly small batch.

@slavikborisov9176 2 года назад

Looks awesome I will definitely be trying this

@masonjarhillbilly 2 года назад

Thank you for your simple instructions and explanations. It is dumbed down and explained in a manor that I understand the first time. You also confess when you make an error and explain your errors. Suscribed a month ago after I found your videos. I binge watched your previous videos. What I like about your videos, they explain all the processes and ingredients. You do not have to buy someone's specialty blends. My equipment is not as nice as yours, but these are simple traditional processes and you explain the process well. I have bought a few different grinding plates due to your videos. I have been making sausages for years. I am constantly learning things from your videos. This hobby pays for itself and saves money. I am making sausages for .35 to .40 cents on the dollar compared to what the grocery store charges. I also know and can pronounce everything that goes into my sausages. There is no comparison to the freshness or taste.

@MichaelZandt-r2d Год назад

greetings from germany

@TheWhitetailrancher Год назад

I made this sausage about 4 times exactly to recipe; it is very good. I make it now substituting bourbon for the beer. It is exceptional! and I don't drink. so it isn't a booze thing it is 100% a flavor thing.

@misterhat5823 9 месяцев назад

What happens if you use all beer and no water?

@denabluechicken413 9 месяцев назад

i mean i live in Saskatoon so i've heard of it

@Scrap5000 2 года назад

You gotta be my favorite Canadian. I wanna buy you a beer one day, man. Chill at the bar, check out the hottie Canadian women, and just enjoy life.

@TheWhitetailrancher Год назад

Duncan, I am wondering if you would please produce a video on making some rabbit sausage. Please. TO be honest mine SUCKS, i cnnot seem to get the texture correct, maybe it has something to do with the binder ratio(s) I've tried. I just need a bit of help please.

@MichaelZandt-r2d Год назад

you should use beer only brewed by german purity law , i would go with a Schwarzbier

@shanewells9067 Год назад

Please tell me if I am using casing how does it affect the wood smoke, natural synthetic or fibers???? Please help me

@GrandpasPlace 2 года назад

For Venison I like to make a kielbasa and add in chunks of cheddar cheese and jalapenos. Then slow smoke it over mesquite. Always turns out great! Thanks for another great video.

@johnmiller-kr4jy 2 года назад

Good morning, Duncan Thanks for another great video Really enjoy your channel. power watching your vids when possible, to catch up, have a great day

@caseybaker3395 9 месяцев назад

can you substitute mallard duck for the venison?

@shawn5140 2 года назад

Is the Coriander ground? It looks like it, How fine? Great job on the videos as usual. Can't wait to see what you did for Celebrate sausage month😀

@andrewspencer9250 Год назад

is there an alternative to the beer I could use? Awesome video

@misterhat5823 9 месяцев назад

Water?

@bishalb817 Год назад

Kindly teach how to make a home made smoking chamber - step by step

@tpcdelisle 2 года назад

Hey Duncan, another great video. Do you ever use the encapsulated citric acid for some tang? Thanks.

@mikerickertsen9727 2 года назад

Great job as always Tysm

@1976hotspur 2 года назад

Great video as always, would love to see you fo a video make sausage or snack sticks with goose meat, keep up the great videos

@carfvallrightsreservedwith6649 Год назад

Vinegar in the water for soaking the casings prevents the meat from sticking to it.

@terrykeller4480 Год назад

Do you happen to have the ingredients for your venison salami in us measures ?

@donnymaendel6646 2 года назад

We need to try and make a mcdonanlds copycat breakfast sausage

@carfvallrightsreservedwith6649 Год назад

You'd have to use all kinds of artificial crap... ... 😅

@karlegle6431 Год назад

Are you using a ground coriander for this recipe?

@anthonyficocello6575 Год назад

Thanks for the great video. As I get older and my body tries to deny me the pleasure of pork I am trying to make my sausages with beef fat. I've seen the ratio of 2.5lbs fat trimmings to 10lbs lean meat(venison). What is your opinion on that ratio and what beef fat is best for mixing with venison? Thank you.

@duncanhenry Год назад

Back fat or hard beef fat is usually best. If I'm doing strait fat I'll usually use it between 10-20%

@jeremyvoth3148 2 года назад

Thanks again. Really appreciated

@kenlenz4461 Год назад

Quick question if I add high-temp pepperjack cheese can I still let it sit in the cooler for two days to follow the recipe?

@duncanhenry Год назад

Yup

@jennygirl4925 2 года назад

Been waiting for this video. I have a question. How do you calm down the strong taste of an older large buck that ran and didn't have a clean kill shot. Thanks again for all your advice and tips. It's been well used.

@carfvallrightsreservedwith6649 Год назад

'Bout the only thing I know is use more pork fat. Could use juniper berries too. NFDM powder helps also.

@joealta3450 2 года назад

@Duncan Henry - Is there any issue with using this recipe but instead of smoking, go directly to a dry curing chamber? Perhaps take the salt up?

@carfvallrightsreservedwith6649 Год назад

Have to use #2 vs #1 cure salt. Take salt level to 3% .

@tonypapay Год назад

This is the summer sausage video I’ve been looking for. So many say the same thing, basically following a script that markets equipment and spices. Yours is original! This is the real deal Thanks!! BTW, I’ll check your equipment links next.

@gs637 Год назад

super, thanks!

@tkcenterline1 Год назад

Great job

@patfilipczak6888 2 года назад

I kinda think the wrinkle looks better

@wanderingkenknight Год назад

I tried this recently , with some changes due to what I had, and was quite pleased with the results. I don’t have a sausage stuffer but found I could make a 1kg batch in my Madax ham press. Worked well enough. Thanks. For those who care my version is here (details in the video description). ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-KZJcef1gDrg.htmlsi=sgTlpDzn4KOcImmV