I've been working hard all week to process the venison I harvested last week and I think I managed to get best use out of this free range organic produce.
See previous post - http://wfrblog.blogspot.com/2018/09/north-western-riverina-iii.html
Venison Fennel and White Wine Sausages and Venison Bratwurst Sausages
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Venison Fennel and White Wine Sausages
'Flavour Makers' Tuscan Fennel and White Wine Pre-Mix
6 Kg Block.
Lean Venison 3.5 Kg
Pork Fat 1 Kg
Tuscan Fennel and White Wine Pre-Mix 500g
Iced Water 1 Kg
Flavour / Spices
Celery Seeds 20g
Garlic powder 25g
Dried onion flakes 40g.
Venison Bratwurst Sausages
'Lesnie’s' Continental Bratwurst Pre-Mix
12 Kg Block.
Lean Venison 7 Kg
Pork Fat 2 Kg
'Lesnie’s' Continental Bratwurst Pre-Mix 1 Kg
Iced Water 2 Kg
Flavour / Spices
Celery Seeds 20g
Garlic powder 25g
Dried onion flakes 40g.
Venison Traditional Salami
In the curing cabinet (wine fridge) at 16-18 c and 70% humidity for 4 to 6 weeks to dry and cure.
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Venison Traditional Salami
8 Kg Block.
Lean Venison 5 Kg
Pork Fat 2 Kg
Cure
Salt 1.7% of Block in grams X 0.0170 (8Kg is 8000 x 0.0170 = 136g
Sodium Nitrite 0.25% of Block in grams X 0.0025 (8Kg is 8000 x 0.0025 = 20g
Sugar 0.4% of Block in grams X 0.0040 (8Kg is 8000 x 0.0040 = 32g
Flavour / Spices
2 tablespoon (30g) coarsely ground black pepper
4 tablespoons (60g) minced pasted fresh garlic
1 bottle red wine (750ml)
Teriyaki Venison Jerky and Sweet & Spicy Venison Jerky
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Teriyaki Venison Jerky
Lean Venison sliced with the grain thin (1/2 cm)
Leave to marinate overnight in Flavour / Spices
1 cup (170g) soy sauce
1/2 cup (85g) mirin or sweet cooking wine
2 tablespoons (30g) brown sugar
4 “coins” of fresh ginger (each about 1/4-inch thick), or 2 teaspoons (8g) of powdered ginger
25g packet garlic powder
25g packet onion powder
1 teaspoon (4g) black pepper
500ml water
Cover sliced venison or put all in a large plastic bag with marinade.
Ensure marinade is well incorporated with the meat.
Leave to marinate overnight.
Lay on trays of dehydrator.
Dry for a minimum of 5 hours in dehydrator.
Turn jerky and rotate trays in dehydrator if necessary.
Sweet & Spicy Venison Jerky
Lean Venison sliced with the grain thin (1/2 cm)
Leave to marinate overnight in Flavour / Spices
3 cups (750ml) of apple cider vinegar
25g packet garlic powder
1 tablespoon (15g) salt
1 cup (340g) soy sauce
1/2 cup (170g) brown sugar
1 teaspoon (4g) black pepper
1/4 cup (85g) of Sriracha sauce
Cover sliced venison or put all in a large plastic bag.
Ensure marinade is well incorporated with the meat.
Leave to marinate overnight.
Lay on trays of dryer and dust with chilli flakes.
Dry for a minimum of 5 hours in dehydrator.
Turn jerky and rotate trays in dehydrator if necessary.
Smoked Venison Kabana
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Venison Kabana
‘Quality Ingredients' GF Cooked Kransky Russian Easy Pack Pre-Mix
10 Kg Block.
Lean Venison meat 7 Kg
Pork Fat 2 Kg
1 whole garlic bulb crushed
25g packet onion powder
GF Cooked Kransky Russian Easy Pack Pre-Mix 250g
Iced Water 750g
Flavour / Spices
Smoke in smoker
Corned Venison Silverside
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'Lesnie's' BF Total Cure
Coarse Salt
At a ratio for your application add,
1.7kg cure per 45L of water
4.5kg of salt per 45L to brine after cure has been dissolved.
Inject/pump brine into meat to 35-40% of weight.
Soak in brine 2-3 days
*salt may be adjusted to desired taste
Fallow Venison Chops
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Hermione's Dog Food
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Butcher Suppies sourced from https://www.sandhurstbutchersupplies.com.au
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