strut buster
Eight Pointer
After getting a pretty good handle on smoked and fresh sausages of all sorts, I decided to take the plunge into dry curing. Got the chamber built and made some test runs with whole muscle stuff like pancetta, breasola, and coppa. All that exceeded expectations, so I figured I was ready to try my hand at fermented sausages. My first was a small diameter venison salami, or a salami cacciatorini (small hunter's sausage) if you want to get fancy about it. All I can say is the pictures do not do it justice. Over a pound disappeared quicker than you could blink. This link was pulled at 39% weight loss, but I do believe I'll let future batches get closer to 45%. I won't change a thing with the spices or fermentation procedure. Next batch will be a five pound minimum, though.
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