Venison Salami and Thuringer

[RowdyRay]

Nice job Mulepackin. Glad to see the fridge is cranking out some good stuff.

I got more planned this winter. I want to make bigger batches this time. It doesn't last long. I see you vac'd them. Do you freeze them that way? How does it work out for you?

The reason I ask is the first time I did that the seals didn't break that I could see or find, but frost developed inside and they did get freezer burn. Ruined them. The last time, I sliced it all and then vac'd it. That worked much better, but a big pain. Just trying to figure out a good long term way to store it.

[ALX]

Nice work m.p. That fridge is very nice as well.

[mulepackin]

I've got a funny feeling I've asked this before, but isn't salami uncooked ?

Great looking sausage, which one is in the sliced pic ?

I suppose a totally true traditional "salami" is a cured and fermented sausage. This is salami in a more general sense. Ryteks book has a venison salami which is smoked and cooked in this exact manner, and very similar in taste when done. So I guess it's an academic point. If I tell folks around here I have some venison salami, this is what they think of and expect. Call it whatever you like. Salami on the left, thuringer on the right.

Nice job Mulepackin. Glad to see the fridge is cranking out some good stuff.

I got more planned this winter. I want to make bigger batches this time. It doesn't last long. I see you vac'd them. Do you freeze them that way? How does it work out for you?

The reason I ask is the first time I did that the seals didn't break that I could see or find, but frost developed inside and they did get freezer burn. Ruined them. The last time, I sliced it all and then vac'd it. That worked much better, but a big pain. Just trying to figure out a good long term way to store it.

I've had great luck with the vac packing. I used to double wrap with butcher paper, but this seems to keep them much better. I've never had any frost or freezer burn and in year old sausage no rancidity either. Shouldn't get freezer burn with a vacuum sealer from what I understand, if it's working properly.

[Bbqgoddess]

Great post!
I love it all, it sure wouldn't last long around here at all. I want a big o' hunk of that venison sausage, I have never had that and by the looks of it I am missing out! Thanks also for the information, when I could not find "Fat" at the store, I stood staring at the bacon, thinking.. hummmm thats pretty fatty... but did not get it. Next time I will for sure! Thanks for the awesome post!

[Richtee]

Man..that's a "muleload" of great lookin' stuff. Ya just can't buy that quality. Or if ya can..it's most likely from a member here

[RowdyRay]

I've had great luck with the vac packing. I used to double wrap with butcher paper, but this seems to keep them much better. I've never had any frost or freezer burn and in year old sausage no rancidity either. Shouldn't get freezer burn with a vacuum sealer from what I understand, if it's working properly.

Well, it's the only thing I've ever had a problem with. I've got good sealers, and thought maybe it was something the didn't freeze well. Maybe I'll try it again. Just don't like wasting good eats.