Venison salami with red onion and sloe gin marmalade, grilled sourdough
- Starter
- challenging
- 10
- 3 hours, plus curing and infusion time
PT3H
Emily Watkins shares an inspiring homemade salami recipe, including a method for making a red onion and sloe gin marmalade for good measure. If you have ambitions to make your own charcuterie then this recipe is a great place to start.
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Ingredients
Metric
Imperial
Salami
- 1.8kg venison, trimmed and minced
- hog casings
- 450g of pork back fat
- 50g of salt
- 6g of Insta Cure No. 2, or Prague Powder No. 2
- 1.4g of Bessastart salami culture
- 60ml of water
- 70g of milk powder
- 30g of dextrose
- 12g of fennel seeds, toasted and cracked
- 12g of coarsely ground black pepper
- 6g of garlic, minced
- 125ml of red wine, dry, preferably Tuscan
Red onion and sloe gin marmalade
- 5 red onions, large, finely sliced
- 250g of butter
- 5 sprigs of thyme, leaves picked
- 40g of caster sugar
- 50ml of red wine vinegar
- 100ml of sloe gin
- salt
- pepper
Toast
- sourdough bread
- 2 sprigs of rosemary
- 10 juniper berries, bruised
- 250ml of light olive oil
Method
1
To start the salami, finely dice the fat (this may be easier if frozen)
- 450g of pork back fat
2
Mix the salt and curing salt through the minced venison and place in a bowl over ice. Once chilled, place the minced venison and back fat in the bowl of a food mixer in the fridge until needed
- 50g of salt
- 6g of Insta Cure No. 2, or Prague Powder No. 2
- 1.8kg venison, trimmed and minced
3
Dissolve the Bessastart in the water and mix into the meat, along with the rest of the salami ingredients
- 1.4g of Bessastart salami culture
- 60ml of water
- 70g of milk powder
- 30g of dextrose
- 12g of fennel seeds, toasted and cracked
- 12g of coarsely ground black pepper
- 6g of garlic, minced
- 125ml of red wine, dry, preferably Tuscan
4
Return the bowl to the mixer and mix with a paddle attachment for 1 minute, until well-combined
5
Fill the hog casings by filling a large piping bag or sausage filler with the venison mix and push the mix not the casing avoiding air pockets as much as possible. Twist into sausages and prick with a pin to allow any air to escape and help the drying process
6
Place the sausages on a cooling rack on a tray covered with a clean towel for 12 hours at room temperature, preferably 30°C. This will allow the good bacteria to grow
7
Hang the salamis at 15°C with 70% humidity for 12-18 days
8
To make the marmalade, melt a block of butter in a heavy-bottomed pan. Add the finely sliced red onions and fry until the onions are completely cooked and have absorbed all of their own juices - this will take 1-2 hours
- 5 red onions, large, finely sliced
- 250g of butter
11
To make the toast, place the olive oil in a pan and heat to 140°C. Drop in the rosemary and bruised juniper berries, then take off the heat and leave to infuse for at least 1 day, and up to 4 days
- 2 sprigs of rosemary
- 10 juniper berries, bruised
12
When ready to serve, drizzle the rosemary and juniper oil over the sourdough slices and toast under a hot grill. Serve with slices of salami and a spoonful of marmalade
- 250ml of light olive oil
- sourdough bread
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Venison salami with red onion and sloe gin marmalade, grilled sourdough
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