I harvested a little 7 point buck the other day and decided to turn the whole thing into hard salami that we could keep and store without refrigeration. True hard salami will not need refrigeration and can hang for months before you eat it. The process is simple but for many of us who have no previous knowledge or experience in curing meats, the task can seem like a tough one.
UPDATE: After multiple attempts, we found that 2.5% or 3% works much better. It still turned ok and we ate it all the same. YUMMY! But the lower salt content was much prefered and still safe to cure.
Ingredients: 4 Pound Batch
4 pounds of ground venison
2.5 ounces of salt (4%) (TRY 3%)
1 tablespoon of celery powder
1 tablespoon of black pepper
1 tablespoon of red pepper flakes
1/2 cup of red wine (prefer CabSav, Melot, Pino)
Anything else to flavor. Mix well and stuff.
Where we purchased some of our materials: