How to make venison salami at home

The venison I use for this salaImi is hunted in the Texas hill country by my mother. Since venison is a lean meat, it will need a bit of pork fat or belly so that you don’t have an unpleasantly dry salami. The salt ratios when making any salami is very important, or for any other cured meat for that matter. Your pink curing salt will always be 0.25% of the weight of the meat that you’re curing in your recipe. The kosher/sea salt is adjustable, but for beginners, just stick with 2.5%. Simply weigh your meat, and calculate your curing salts. Then have fun with your spices! In the end, if you’ve followed instructions, you’ll have a great salami to share with your friends and family.

Recipe:
70% Venison
30% Pork belly
2.5% Sea Salt
0.25% pink curing salt #2
0.4% Dextrose
1 Tbsp black pepper
1 Tbsp Cumin
2 Tsp Celery seed
1 Tsp Starter culture of your choice rehydrated in 1/2 cup of water

Stuffed into Beef middles