Elk Brett Salami
**Wash hands, sterilize all tools to be used**
Untreated, unsealed natural wood board (no cuts, divots, coatings)
Picnic food covers
800g Ground Elk
200g Fatty Pork Belly (rindless)
Per 1kg ground mix
25g Nitrite Curing Salt (0.4%) {in my case 12.5g sure cure 12.5 g table/sea salt}
4g ground pepper
2g cracked pepper
2g Cardamom
2g Coriander
2g Nutmeg
2g Garlic Powder
***Any Salami recipe with the appropriate amount of curing salt will work though!***
If grinding your own meat:
Cut meat and belly into strips according to your grinder type
Weigh and mix seasonings
Mix seasonings and meat until all seasoning adheres to the meat and none is sticking to your
bowl.
Freeze for approx. 1 hour.
Grind on 4.5mm
If using pre- ground simply mix seasoning with meat at this point.
The ground now needs to be mixed until a nice sticky consistency is achieved.
Once the meat has bound form patties. The patties should not be more than 3cm thick and have
no air pockets and a smooth exterior surface. To achieve this I first form a ball and then slam it
down on a clean surface several times and “spank” it until it has the right size and thickness and
I’m sure there is no air inclusions. I dampen my hands to smooth out any crevices. Crevices =
mould growth = not tasty salami.
Place the patties on your board and store in a well ventilated area at a temp between 17 to 20C.
Flip daily. The first flip can be dicey so use a sterilized spatula.
After 4 to 7 days the salami is ready to be cold smoked. 2 x 6 hours with a 12 to 24 hour resting
periods between smoking. Rest back in original location.
Once smoked store an additional 2 to 3 days on the board in the same spot flipping daily.
At this point you can test your salami. If you like it a bit drier, wrap loosely in paper towel and
store in the fridge, flipping daily until desired consistency is achieved.
If you like your salami softer, store in plastic/vacuum seal...if it makes it there.
This is the link she gave me for the curing salt used.
https://www.stuffers.com/collections...e-surecure-5kg
She gave me this link as one she liked. Note the cheese cloth used to cover & raising the patties up on chop sticks later to inhibit mould from forming. He uses shot glasses to keep the cheesecloth raised above the meat patties while curing. Also in German but the visuals should help. At the end he brushes it with gelatine to help a spice coating adhere to the finished salami.