Homemade Sausage Making

Hello all! I have 10-15 lbs of fresh wild duck meat ready to go. I currently have a batch of venison salametti`s in the curing chamber, but when complete I was thinking about making a batch of wild duck salami of some sort. Flavor profile I had in mind:

Cracked Black peppercorns
Garlic
Smoked red pepper flakes
Red wine

Thoughts?
Thank you all!
Nick

My first thought was, I like that flavor profile and second thoughts were, I hope this person lives up here in CT, would love to taste that duck when done.
Good luck it does sound good.

Sounds good Nick. How much pork do you plan to add?

Wrong coast Kijek

This one I did in the old days. http://wedlinydomowe.pl/en/viewtopic.php?p=25748#25748

You can also make a less tangy version by reducing the sugar to 3g/kg. Since it is wild poultry, I would still ferment faster, that is, at a temp of 77-80F. And it also might be a good idea to use a bio protective culture like F-LC, or B-LC-007.

Bob K wrote:Sounds good Nick. How much pork do you plan to add?

Wrong coast Kijek

I think I`m going to go with a 60/40 mix.

redzed wrote:This one I did in the old days. http://wedlinydomowe.pl/en/viewtopic.php?p=25748#25748

You can also make a less tangy version by reducing the sugar to 3g/kg. Since it is wild poultry, I would still ferment faster, that is, at a temp of 77-80F. And it also might be a good idea to use a bio protective culture like F-LC, or B-LC-007.

Thank you redzed. I will look into those cultures. I originally planned to use tpsx

Current Venison Salametti`s drying in my chamber. Day one, versus day 12. These should be done around week 5.5-6.5

Stickstring, I totally love your chamber, I want one!

You can also make a less tangy version by reducing the sugar

Oh boy here we go wit the TANG thing again LOL