750g Venison 250g Pork Fat 1.8g Juniper Berries 2.5g Cracked Pepper 3.3g Coriander Seeds 1g Mace 30g Salt 60ml Red Wine Salami Casing Of Choice This batch makes 1kg, adjust recipe to desired amount timed by the amount of meat you're using. 5kg meat- Times Recipe by 5

keep this safe- Step 1- Trim any silver skin from the venison.
Cut Venison and pork fat into long strips, thin enough to go through mincer.

Step 2- Mince the venison and pork fat through a 10mm plate.

Step 3- Add seasonings and wine to mince.
Mix thoroughly by hand or mixer until the meat starts binding together and becomes tacky and sticky.

Step 4- Soak your chosen casing in either water or red wine for a couple of minutes until it has loosened and is more elastic.

Step 5- Load the mixture into your Sausage stuffer, filling the casing until it feels as though it is going to burst to avoid any air pockets.
Either tie the end of the filled casing with string or a crimper.

Step 6- Place appropriate sized netting over your salami, prick all sides of your salami with the pricker.

Step7- Hang at 12-15 Degrees and 75-80% Humidity.
Allow to dry until they have lost 30-35% of their weight. (approx. 5-7 weeks)

Step 8- Remove casing off salami. wipe lightly with olive oil and vacuum seal.