Dry-cured venison sticks

[Kingudaroad]

Adapted from this recipe on Len Poli's site.

http://lpoli.50webs.com/index_files/Salami%20Sticks.pdf

I used 50/50 pork/venison. Cured and dried in my wine fridge for 2 weeks. I used a starter culture called Bactoferm T-SPX which much improved the flavor over the last salami I made. Not at all sharp or sour. My best tasting dry-cured product yet.

If anyone was to venture into a dry-cure experiment, this is an excellent recipe because the dry time is so short.

[Richtee]

Wow...are those purty! Man I tried the stix once...what a PITA they were to stuff. Casing breaking, hard to turn the stuffer... but yeah... sure look worth it in this case! Bravo King!

[Fishawn]

WOW Keith!... Those look as nice as any I have seen. The dry cure process is pretty interesting for sure.

for a great job!

[lcruzen]

Nice Keith! Those are some dandy looking stix.

[SmokinLee]

I would like to give those baby's a try.

[DangerDan]

Nice looking snack stix there bud..

Those look like they would be good to haul round in the car to munch on... I might give that one a try. Far too many good recipes on that site to see them all just reading through it.

[ALX]

Thanks for this......I will try this......