This is a tweak of the Ham Sausage in Marianski's book Home Production of Quality Meats and Sausages Page 257. I basically followed this recipe but substituted cubed venison in the mix. Cured cubed pieces for 3 days along with the cured emulsion but other than that I pretty well followed the recipe.
https://imgur.com/gallery/MEXRTIK
Venison Lunch Meat
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Butterbean
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Re: Venison Lunch Meat
Wow! You sure did a fine job there, peffect cohesion! Sure would like to bite into that sandwich!
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Butterbean
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- Location: South Georgia
Re: Venison Lunch Meat
I was pleased with the results. A foodie friend said he didn't think it could be improved on. While I don't know about that, but I have learned not rushing these processes and following the older ways of doing things sure seems to make a difference. It seems the little things, like pre-curing the meats over time, really makes a difference.
