Venison Salami

Ingredients

Venison, Pork, salt, spices, garlic, whole pepper corns, culture, soduim nitrite(250).
Fermented, uncooked meat product (not heat treated).

400 grams when Fresh, after drying and curing process, the product would lose about 50% of its nett weight.

Cooking suggestions

When fully dried. (outside is dry and hard)
Remove the required amount of outer wrapping, slice thin as possilble with a good heavy sharp knife.
Ideal on it's own.
Cracker biscuit snacks. Cheese and wine evenings.

Storage tipps

Does not require refrigeration.
Dry, cool, dark cupboard or pantry free hung on a hook (inside food safe).
Do not store in plastic bag for a long period , this will make the Salami sweat and spoil.
The white on the outside is usually evporated salt, can be simply removed with a damp paper towel.