Name: Mooseberry Deer Salami
Prep time: 30 min
Cook time: 1 h 48 min
Total time: 2 h 18 min
Yield: 2 Person(s)
Cuisine: German
Ingredients: 300, g ,Deer hindquarter; 100, g ,lean pork shoulder; 100, g ,back bacon without skin; 11.5, g ,curing salt; 1, g ,powdered sugar; 0.5, g ,ground pepper; 0.5, g ,ground juniper berries; 0.5, g ,ground coriander; 2.5, g ,garlic granules; 2.5, g ,pine nut granules; 0.5, cl ,red wine

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Easy

Fairly cheap

Mooseberry Deer Salami featuring Deer hindquarter, lean pork shoulder, back bacon without skin, curing salt. 420 kcal per serving.

Prep

30m

Cook

1h 48m

Wait

2d 12h

Category:	Side Dish
Seasons

Ingredients

300 g Deer hindquarter
100 g lean pork shoulder
100 g back bacon without skin
11.5 g curing salt
1 g powdered sugar
0.5 g ground pepper
0.5 g ground juniper berries
0.5 g ground coriander
2.5 g garlic granules
2.5 g pine nut granules
0.5 cl red wine

Mooseberry Deer Salami Directions

Cut the meat into pieces suitable for the stuffer, freeze slightly, mix with spices, and let marinate in the refrigerator overnight.
Mix diced bacon, stuffed meat, red wine, and starter cultures at a maximum of 6 degrees until the mass binds.
Pack firmly, fill without air bubbles, and tie off.
Hang to dry for 2 days at 12-18 degrees.
Cold smoke for 3 x 6 hours, then let mature at this temperature for 4-8 weeks. Maintain humidity at 85 percent during the first 10 days.