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Learn To Ferment Vegetables

Venison, Lamb and Beef Salami Aged in Wine Cellar

Each batch was 40% Venison 40% Lamb and 20% Beef.
Are Curing Salts Really Necessary?

Making Your Own Fermentation Starter

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Comment (17)

  1. Here’s what we make:

    For 30# Sausage

    30# Ground Beef
    1 C. Brown Sugar
    1/3 C. Garlic Powder
    1/3 C. Onion Powder
    2/3 C. Salt
    1 Tbls. Red Pepper
    1/4 C. Black Pepper
    2/3 C. Sage
    4 Tbls. Marjoram

    For 5# Sausage

    5# Ground Beef
    3 Tbls. Brown Sugar
    3 tsp Garlic Powder
    3 tsp. Onion Powder
    6 tsp. Salt
    1 tsp. Red Pepper
    2 tsp. Black Pepper
    6 tsp. Sage
    2 tsp. Marjoram



    10# Beef
    8 Tbls. Salt
    3/4 Tbls. Pink Cure #1
    3/4 Tbls. Black Pepper
    1 Clove Garlic
    3/4 to 1 tsp. Majoram
    2 1/2 C. Ice Water

    Mix dry spices except cure #1.
    Grind meat. Occasionally add spice mixture.
    Add most of water to meat.
    Mix Cure #1 with remaining water.
    Press garlic into water mixture.
    Add to Meat Mixture. Mix Thoroughly.

    Chill Overnight (optional)
    Fill casings. Allow to dry at 80 to 90 degrees temp (about 2 hours).

    Heat at low temp in smoker 110 to 120 degrees for about 30 minute to finish off the drying process.

    Add wood chips and smoke at 150 degrees for 90 minutes. Then raise temp to 180 degrees until the
    sausage reaches internal temp of 152 to 160 degrees.

    Finish off sausages with an ice bath in cooler of ice water to lower internal temperature.
    Allow to hang dry for a couple hours. Place in fridge overnight.


    10# Meat
    7 Tbls. Salt
    4 Tbls. Paprika
    1/4 C. Dried (not Ground) Oregano
    2 Tbls. Black Pepper
    1 Tbls. Cayenne Pepper
    15 Cloves Fresh Garlic
    1 1/2 C. Non-Fat Powdered Milk
    2 tsp. Pink Cure #1
    1 C. Red Wine

    Mix dry spices except cure #1.

    Course Grind meat. Occasionally add spice mixture.

    Blend 1/2 C. Wine, Garlic and Pink Cure #1 in Bullet mixer until garlic is well ground. Keep cold in fridge until ready to use.

    Mix Wine mixture into meat for at least 10 minutes.
    Chill Overnight in Fridge.

    Fill casings. Allow to dry at 80 to 90 degrees temp (about 2 hours).
    Heat at low temp in smoker 110 to 120 degrees for 30 minutes to 1 hour to finish off the drying process.

    Hickory Chips for smoking at 155 degrees for 1 hour for extra smokiness.
    Bump Temp to 180 degrees until the sausage reaches internal temp of 155 degrees. (about 2 hours)

    Finish off sausages with an ice bath in cooler of ice water to lower internal temperature.
    Allow to hang dry for a couple hours. Place in fridge overnight.


    2# Beef
    3# Chicken/Turkey
    2 tablespoons Kosher salt
    1 tablespoon ground white pepper
    2 teaspoons ground ginger
    2 teaspoons of dry mustard
    1 1/2 teaspoons ground nutmeg
    2 large cold eggs, lightly beaten
    1 cup ice cold heavy cream

    Chill meat in refrigerator for at least 1 hour. Set parts of meat grinder, including large cutting die, in freezer. Set bowl and paddle of stand mixer in freezer.

    Grind meat through chilled meat grinder fitted with a small cutting die, into a large bowl set in another bowl filled with ice. Add salt, white pepper, ginger, mustard, and nutmeg in with the meat. Using chilled paddle attachment and chilled bowl of a standing mixer, mix at low speed for 1 minute. Add eggs and heavy cream and mix at medium speed until liquid is incorporated and sausage is uniform and sticky, about 1 minute longer.

    Stuff sausage into collagen casings and twist into 6-inch links.
    Freeze until ready to grill.

    Grill until sausages register 150°F on an instant-read thermometer, 10-15 minutes, flipping occasionally during cooking.
    Great with Onions, Peppers and Beer.



    4 lbs. ground beef
    2 Tbsp. Morton’s Tender Quick Meat Cure
    2 tsp. salt
    1 Tbsp. black pepper
    2 tsp. mustard seed
    2–3 drops of liquid smoke


    Place ground beef in a large mixing bowl.
    Mix together the Morton Cure and the salt. Add 2 tablespoons of water to dissolve. Stir in the pepper, mustard seed, and liquid smoke.
    Add to the ground beef and mix well.
    Place some of the mixture in your hand and then turn your hand upside down. If mixture sticks to your hand or falls slowly then it is mixed enough.
    Cut two large pieces of plastic wrap and lay them on the counter, overlapping them quite a bit.
    Take the meat mixture and form it into cylinders the size and shape that you’d like your salami to be. This will ideally be about 2 and 1/2 inches in diameter and about 6 to 8 inches long.
    Place the cylinders of meat onto plastic wrap and roll tightly burrito-style, folding in the sides of plastic and then rolling it up tightly.
    Then wrap the plastic-wrapped mixtures in foil. Store in refrigerator for 24 hours to allow the cure to properly penetrate and the shape to set.
    Remove from refrigerator.
    Preheat oven to 325F.
    Carefully remove foil and plastic wrap from meat. And, carefully place the meat cylinders on an oven-safe baking rack placed over a sheet pan.
    Place in the oven and bake until cooked through to 160F as read on an instant-read thermometer, about 50 to 60 minutes.
    Allow the salami to cool on the counter and then chill it in the fridge before slicing and serving.

  2. Hopefully no bears in the county, they’ll smell that miles away and that little itty bitty locking mechanism isn’t even close to being strong enough to keep a bear out

  3. “They color it because it’s deadly of you ingest it, that’s why it’s pink”. But you put it in food? Not trying to be sarcastic I know it’s a preservative for the curing process but that statement is scary. Could you clarify? If it’s deadly isn’t there something better to use?

  4. The Ole process and espically making your own food is in my future now that I have the time. My Materal Grandparents were from the school that paying yourself (your labor) is twice what it cost as you keep your funds and you learn a valuable skill.

  5. Praise Yehovah. I thought the YT devils had finally shut you down for being an un-woke, non-PC, gov’t hating non-conformist. Now I see you were just busy playing with your food. Ditto on the pineapple on pizza. So gross. Looking forward to seeing how the sausages turn out in two months. I have had to trash my previous efforts also. Just inedible. I lack patience, seemingly.

  6. Nitrates are not bad in and of themselves, and with things like salami, it’s a chemical processing. Yes, there are natural nitrates… but getting them in the perfect concentrations for something like sausagemaking is challenging. It’s like chewing willow bark instead of taking an aspirin, how much ASA are you getting? Depends on the tree, time of year, how well you chew it… lol

  7. Rain country is cool.. been watching her for about a yr.. her this and that info is usually very good

  8. My family has been making Kombucha since the great depression. Never had to even buy a mother culture. We have jars of “pancakes” as the kids call them. We end up feeding them to the chickens. We make a few types, green tea and Rose Hip. Rose hip is by far the best flavor. We use old pickle jars to ferment in. Good stuff.

  9. Tip. I counter sunk and bolted my press onto a wood cutting board. I then clamp the board to my table. Works well and makes things a little easier.

  10. Still salivating over the sausage.. Knowing I will never taste it is so sad to me. Awesome looking great sounding ingredients!. If you make it again to auction off, I am ready to make a bid!!! Don’t you think that is a great idea?? “BAUERBRAT, made only from clean animals”

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