Thread: Best place to take venison for salamis and sausages in Hawkes bay

Until last week I had never made Salami and was knee deep in venison so decided to give it a try.
I already owned a Bradly Smoker, mincer and internal thermometer so all I need to borrow was a sausage stuffer and by some casings.
I used large size sausage casing (purchase from Trademe)
I followed almost exactly the recipe in the Bradly book (if you don't have a book check their website) I trebled the amount of cracked pepper and used Maple Syrup instead of Corn syrup.
It was a breeze to do and the product was outstanding. I've given away a lot to friends who all want more.
Only things to watch is mix well (I did it in a plastic bin by hand) and make sure the internal temp of the Salami gets to 70C for a couple of hours.
I'm sure there are more experienced Salami makers on the forum who may have better recipes but give it a go its easy and you will surprise your self on the quality of the product.