800lbs of deer salami!

Discussion in 'Cooks' Corner' started by 7mmSendaro, Feb 24, 2008.

  1. 7mmSendaro

    7mmSendaro Well-Known Member

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    Myself and 12 other guys just completed our yearly ritual of making deer (antleope, bufflao, falllow, etc.) salami yesterday. This year was a new record of 800 pounds. It took us a total of 9 hours inlcuding clean-up. I now have a whole lot of baking, cooling and vacuum packing.

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    Once they reach 165 degreees, I pulll them and hang em outside to cool for a couple hours. After that, I rotate them into the fridge for a couple hours. The final step is to cut them into 1 pound pieces, vacuum pack and freeze.

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    My reciepe is as follows: 20 pounds of venision, 5 pounds pork or beef (75% lean), 6 cups of apple juice, 1 package Excalibur Fast Pak Willi's Snack Stick seasoning, 2.5 pounds of cubed high temperature pepperjack cheese, 3 cups tamed jalepenos. We grind the pork and venison seperately, then mix everything but the cheese. We then regrind the mix. Finally, we hand mix the cheeese into the mix.

    We have our own home built "salami cannon" sausage press. I should have gotten some pictures of it yesterday but forgot the camera. We press into 2.5" diameter casings (3.5 pounds each). It is best to let it sit in the fridge over night before cooking to let the seasoning settle in.

    I cook the logs six at a time at 275 degrees for about 3 hours. You must use a good digital meat thermometer and temp every log. On the first load, you need to check every log starting at about the 1 1/2 hour mark. Every oven will have a pattern for temperature. For example, in my oven, the far left salami will be done first. I then move the thermometer to the far right log. When it is finished, I remove it and move the thermometer to the one left of center and so on. Our old oven was just the opposite. There will be up to a 30 minute difference between when the first log reaches 165 and the last one does. If you don't find your oven's pattern you will end up with some over cooked and dry and some under cooked and potential dangerous.

    The seasoning mix comes from Excalibur Seasoning in Pekin, IL and the cheese comes from Butcher and Packer online. Do not use regular cheese. When you cook it, the cheese will simply melt into the meat and disappear. The high temp. cheese will hold it's shape.

    This year I also saved some of the mixed meat and just made hamburger patties. Had one last night, they are AWESOME.

    Back to work cooking......................:D
     
  2. Len Backus

    Len Backus Administrator Staff Member

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    Quite a project. I am glad you posted that info.
     

  3. Buffalobob

    Buffalobob Writers Guild

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    Are those aluminum trays for drips?
     
  4. 7mmSendaro

    7mmSendaro Well-Known Member

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    BB,

    Those are disposable aluminum foil type roasting pans. I keep about 1" of water in the bottom to catch drips and keep the meat moist. They are such a mess after cooking 100 lbs of meat it's nice to just pitch em!

    Last batch is in the oven now......I'm pretty sick of salami right now. I'll feel better about it in a week or so when I open up a fresh package.
     
  5. jamaro

    jamaro Well-Known Member

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    Wow.. Good stuff..
    jason
     
  6. biggbob

    biggbob Member

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    That's some good looking salami, your recipe looks good as well. I would like to see a picture of your sausage stuffer I am thinking of buying one but they are pricey.
     
  7. Slopeshunter

    Slopeshunter Well-Known Member

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    800 lbs, wow! Looks great.
     
  8. 7mmSendaro

    7mmSendaro Well-Known Member

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    I'll try to remember to take a picture of the "salami cannon" when we have it out this year.
     
  9. edge

    edge Well-Known Member

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    WOW!

    How big is your furniture.....with each Salomi @ 125 pounds, the chairs must be for giants!

    800 pounds = 6 Salami's = 125 pounds each :)

    Big oven too !

    edge.

    Thanks for the recipe :)
     
  10. gamehauler

    gamehauler Well-Known Member

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    OMG that looks GOOD.
    Could I buy a hundred pounds:rolleyes:
    50#, 25#, 10#, OK 5#;), 1#:(

    Good post, thank you
    Mike
     
  11. 7mmSendaro

    7mmSendaro Well-Known Member

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    My friend in Wyoming that I hunt with offered to send meat back with me and pay the shipping if I'd make him 50-100#. I told him to keep his meat, that's just a couple more whitetails Me and my boy can shoot;)!

    I'll be shipping him a bunch.....gotta take care of the guy with the ranch!

    Honestly, everyone that tries this stuff loves it. Try it this year..........I'd be happy to share more details on the process if there is interest.
     
  12. edge

    edge Well-Known Member

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    Absolutely!

    I'd like to try it this year and any tips would be great :)

    edge.
     
  13. RockyMtnMT

    RockyMtnMT Official LRH Sponsor

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    Does the recipe have to be stuffed in tubes? Can it be cooked in loaves, like meatloaf?

    Thanks, Steve
     
  14. 7mmSendaro

    7mmSendaro Well-Known Member

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    Sure can. There is always a little left inthe press that ends up getting cooked that way. Last year I also saved out some of the mix and made hamburger patties then froze. Thawed out and grilled they were awesome! I had a big party that was mostly non-hunters and the salami burgers disappeared very quickly.....I had a lot of Johnsonville brats left over:D.