Venison Salamini Cacciatore


 

Brad L

TVWBB Member
This past weekend I decided to try a new recipe out of Salumi by Rhulman/Polcyn. Everything went well and I stuffed in UMAi dry casings, 2" and 32mm sizes. After stuffing I started to think about the amount of bactoferm that was called for. I am starting to get concerned.

The recipe,
2# pork butt
2# venison or wild boar
2oz/56g sea salt
1tsp/7g pink curing salt #2
1Tbsp/6g course ground black pepper
1Tbsp/9g toasted coriander seed course ground
2tsp/4g cayenne pepper
2tsp/3g ground mace
1Tbsp/10g dextrose

1# pork back fat

1/2cup/120ml dry white wine

1Tbsp/10g bactoferm
2Tbsp/30ml distilled water

Combine first group of ingredients, grind, and refrigerate 8-24 hours. Mix in back fat and regrind. Mix in wine until incorporated, then bactoferm/water (allow to bloom 15-20 minutes) Stuff casings, incubate for 24 hours then dry until 30% weight loss.

The amount of bactoferm is much higher than recommended by the manufacturer. They recommend 1/2tsp in 1/2cup of water for 10# (minimum amount). I used 6 times that much!

Rhulmans website addresses this somewhat dismissing it as a concern. Should I be concerned?

Thanks in advance
 
No problems with using too much bactoferm mold, it will work out.

I AM however concerned with your curing salt #2 being pink, as pink salt is DQ#1 usually and unless you're sure you've got #2 it's not indicated for dried salami.

Dave
 

 

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