Beaver Salami

[Big Guy]

just finished smoking , I'll let them bloom for a few hours then a fridge nap before sliceing



fridge nap completed, they took on a nice colour too



a few taster slices



taster plate, some venison pepperettes, smoked Colby , crackers and beaver salami, It would have been better with a beer but its only 7 am here.



the recipe

Salami

5 lbs. beaver
5 lbs. Pork shoulder
4 Tbs. Salt
2 Tbs. Morton’s Tender quick
10 Tbs. Honey or corn syrup
2 Tbs. ground black pepper
2 Tbs. Whole black pepper
2 Tbs. Cardamom
5 cloves garlic crushed
2 cups powdered milk
1 cups ice water

grind all meat and spices through a fine plate. Mix all together and refrigerate for 24 hrs. Stuff into cellulose or fiber casings.
Place in Smoker at 130 degrees F. for 2 Hours. No smoke.
turn smoker up and smoke at 150 for 4 hrs. With a heavy smoke.
Increase smoker to 175 and smoke until internal temp. of sausage is 150
Shower with cold water and hang at room temp for a couple of hours to bloom
Refrigerate overnight.

[Bearcarver]

[QUOTE=Big Guy;


the recipe

Salami

5 lbs. beaver
5 lbs. Pork shoulder
4 Tbs. Salt
2 Tbs. Morton’s Tender quick
10 Tbs. Honey or corn syrup
2 Tbs. ground black pepper
2 Tbs. Whole black pepper
2 Tbs. Cardamom
5 cloves garlic crushed
2 cups powdered milk
1 cups ice water

grind all meat and spices through a fine plate. Mix all together and refrigerate for 24 hrs. Stuff into cellulose or fiber casings.
Place in Smoker at 130 degrees F. for 2 Hours. No smoke.
turn smoker up and smoke at 150 for 4 hrs. With a heavy smoke.
Increase smoker to 175 and smoke until internal temp. of sausage is 150
Shower with cold water and hang at room temp for a couple of hours to bloom
Refrigerate overnight.[/QUOTE]

================================================== ===
Looks Great Big Guy!!!

No offense but there are two things in that recipe that I would question.

I would smoke that hotter & faster because the proper amount of TQ for 10 pounds of meat would be 5 TBS, not 2.
Then you also wouldn't need the 4 TBS of salt.

Looks Great though!!

Bear

[Doug S.]

What does beaver meat taste like?

Mmmmm

[MichChef]

The damn (no pun intended) beavers used to dam up the trout stream crossing our U.P. deer camp property flooding out about 40 of the 240 acres we have. We wouldn't mind, but it's the lowlands that we hunt. We just tear a hole in their dams and sit on the shore near them and shoot the pesky buggers when they show up to repair them.

[butcher]

[QUOTE=Big Guy;435258] It would have been better with a beer but its only 7 am here.QUOTE]

"Its 5 O'clock somewhere" :) looks good, I know lots of people up here that have and still eat beaver, I have tasted it, but been a long time

[curious aardvark]

apart from the cardamon - which i know you like a lot more than I do (having made a couple of your recipes ain the past and then modified them to my taste)

Spices look good.

I think, if possible I'd have wanted a higher beaver to pork ratio - just to try and get more of the flavour.

Judging by the colour - TQ amount was spot on too

I think there are wild beaver somewhere in the british isles these days too
And not just in the nightclubs.

[Mark R]

What does beaver meat taste like? Guy's just shut it!

Mmmmm

Knew I was steppin close to the edge!

[Bearcarver]

apart from the cardamon - which i know you like a lot more than I do (having made a couple of your recipes ain the past and then modified them to my taste)

Spices look good.

I think, if possible I'd have wanted a higher beaver to pork ratio - just to try and get more of the flavour.

Judging by the colour - TQ amount was spot on too :thumb:

If that was for my benefit, please explain how 2 TBS is spot on 10 pounds of meat?


Bear

[Mark R]

================================================== ===
Looks Great Big Guy!!!

No offense but there are two things in that recipe that I would question.

I would smoke that hotter & faster because the proper amount of TQ for 10 pounds of meat would be 5 TBS, not 2.
Then you also wouldn't need the 4 TBS of salt.

Looks Great though!!

Bear

Bear, I don't generally use TQ but reading the package directions it would be 1 TBS per pound. That is for whole meat, how do you calculate it for ground meat? There are no directions on the package for that.
It does look good!

[Bearcarver]

Bear, I don't generally use TQ but reading the package directions it would be 1 TBS per pound. That is for whole meat, how do you calculate it for ground meat? There are no directions on the package for that.
It does look good!

Whole meat is 1 TBS per pound.

Ground meat is 1/2 TBS per pound.

Been using nothing but TQ for over 4 years.


Bear

[devo]

Just click on the image and it will get bigger to read....I had a hard time reading it after posting :(

[Mark R]

1.5 tsp = 1/2 Tbs per pound. 3tsp = 1 Tbs. Cool
Thanks.

[smc51]