Elk Salami...

[sam3]

I am using Len Poli's Venison Salami recipe for this one, just substituting Elk because that's all I have at the moment.

Garlic powder, NFDM, Dextrose, Red pepper flakes, Salt & Cure #2.

Bactoferm LHP was added to the meat (not shown).

There is some Pork under all that too.

Stuffed and ready for the 85* sauna for the next 24 hours.

 

[sliding_billy]

Sounds good to me. I love elk, but I have never had it in a salami.

 

[cowgirl]

Sam that's lookin' great!

 

[c farmer]

I gotta get into stuffing.

Looks great.

 

[AaronPo]

Looks great so far!

 

[sam3]

Thanks everyone!
It finished the 24 hour incubation and went into the curing chamber for the next 3-4 weeks. Looking for 30% weight loss.
BTW, those are beef middles if anyone was wondering.

Now the wait.....out:

 

[chicagokp]

That looks great!