aging venison

[firekid5566]

had some hard salami made from venision they said to hang for 10 days in house (70 deg room) before eating, never heard of this is that correct?

[Archerysniper]

could be right but most meat is aged at 34 to 38 degrees.

[Todd Caswell]

Hmmmm sounds like belly ache and a lot of time on the toilet to me..

[firekid5566]

thats what im thinking and need some advice

[reinhard1]

that's just plain crazy. way too warm and not enough time. look, most people including myself dont attemp to make true hard salami. you need the proper recipe and cures that go along with it. takes about 12 hours or more with the initial smoking proccess at low temps like under 100 degrees. then the drying part would take about two months at 60 degrees at about 80 percent humidity in a controlled condition. dont try it yourself unless you can do this. i knew this was a long process and never attempted it. actualy had to look it up to remind me of the process.

i stick to regular venison salami, much easier and safer to do. the question i have is if you ordered "hard Salami", why didn't you get the finished product from them like you orderd? just saying my opinion. good luck.

[Archerysniper]

++++1 Reinhard is 100% correct it should be a finished product when you get it,that's what you paid for so why do you have to finish it for them.

[Bear55]

that's just plain crazy. way too warm and not enough time. look, most people including myself dont attemp to make true hard salami. you need the proper recipe and cures that go along with it. takes about 12 hours or more with the initial smoking proccess at low temps like under 100 degrees. then the drying part would take about two months at 60 degrees at about 80 percent humidity in a controlled condition. dont try it yourself unless you can do this. i knew this was a long process and never attempted it. actualy had to look it up to remind me of the process.

i stick to regular venison salami, much easier and safer to do. the question i have is if you ordered "hard Salami", why didn't you get the finished product from them like you orderd? just saying my opinion. good luck.

Listen to reinhard1 - the man knows his meat and the instructions you posted sound a bit scary.

[jay83196]

John s. Well said, and exactly right let people do their own thing I don't think it should be legal on public land but should be on private. In either case don't judge what others do.

[eyeguy 54]

what you talkin bout willis???

[Gordie]

That was my first thought now its this

[firekid5566]

thanks Reinhard1 i had several things made from meat market and all is very good been using them for years, the hard salami i got to try 2 sticks 5 lbs im going to call them tomarrow, like you said should be completed thats what paid for?

they had it all smoked just not cured.

[reinhard1]

salami should have a cure in it. tenderquick at a minimum. you dont smoke sausage without a cure. i use 1 ounce of instacure or foran n/n cure and also known as prague powder [the pink stuff] per 25 pounds of meat and seasonings. i also use 1 cup of dried powdered milk per 5 pounds of meat as a binder.

anytime you smoke sausage, it's a low temp proccess. so a cure must be used. for example i will be stuffing venison old fashion franks today. i do not have a recipe for old fashion franks myself so i went to my go to place for premixed seasonings. the lady there always asks if your going to smoke it. i said yes and asked me if i wanted a packet of instacure. she knows the importance of this.

i had plenty on hand but i told her thanks for asking. i have my own recipes for other sausage items so i always have some cure on hand. fresh sausage does not need a cure.

you said they had it smoked "just not cured". i would find it unusual if they did not put a cure in the salami. i would think they did. i think you probably ment by "cured" is the length of time hanging to dry. that should of been done by them not you. good luck.

[eyeguy 54]

I'd call them and ask them what the deal is.