Man, I'm totally obsessed too. I do a lot of bacons, sausages, and ham type stuff. I really want to get into dry stuff!! Thanks for this video lots of inspiration here!!!
Hi... love your videos yep...went out shot a large doe sambar and recovered whole animal.... for salami and sausages yummo. quick question do you worry about add dryed celery as a nitrate or nitrates chemicals to stop botulism as l heard salt will not kill botulism bacteria...or you never had any issues... will cure it in unheated laundry lm based in tropical Melbourne Cheers Greg
I like the hunt and kill vids you make plus the added extra carchuterie lesson excellent. What about drying them in a dehydrator or biltong cupboard, does there have to be a certain amount of slow dehydration or can the process be sped up. I’m going to experiment with a smoker with some salami, works well with making kabana!!
With the fat content ! I have shot plenty of fallow with a good amount of core fat, as well as the basket fat around the stomach. Is this fat good or is it too strong ?
Loves it! I just chucked a batch in my cold smoker to try out a hybrid of the salami/kabanosky style dried sausage. Most recipes call for instacure, or curing salt but I notice you only used cooking salt., ever had any issues? keep up the froth mate!!
Hey Mate! yeah ive seen that too. First on the curing salt, thats just salt thats non iodised as that can leave an unwanted flavour. Ive never had a better explanation on that. As for the insta cure or "Prague Powders".. a modern intervention in the process, nothing wrong with using it. I just feel we have gotten away with not using it for centuries. Its always annoyed me that any cured meats sold in Australia must have artificial preservatives and nitrates added, I don't want extra additives like that in my food. Note my use of wine in the recipe, that increases the acidity of the salami which helps suppress unwanted bacteria. Long story short, never had a problem
Your making my mouth water right now, have you used fallow deer in your salamis at all, and what temperature do you try and keep them while they are fermenting, great vid as well.
I have mate, the last batch was half fallow half sambar. I find fallow milder especially if they're taken from pasture country. You want salami to hang around the 10degree mark, if it goes under its not a problem it'll just take a bit longer. Humidity is also a factor, If you leave them outside their likely to dry too quickly and not ferment. I'm lucky to live in colder climate so I just hang them in the laundry and forget about them for 2 months.
Nice vid gr8 sausages, fallow is my new favorite animal to hunt, been hunting thar for years, now it's time for flatter ground lol, and the fellow add more cunning than shooting thar
G'day Alex, Matt here from Matt & Ben @ Breakfast Ck. We hope you had a good w/e and your pack wasn't too heavy:) You need to confirm your channel on RUclips to receive private messages. When you do, lets have a chat. Nice vid, love the camo;)
Man, I'm totally obsessed too. I do a lot of bacons, sausages, and ham type stuff. I really want to get into dry stuff!! Thanks for this video lots of inspiration here!!!
Excellent video and good use of your hunting results, keep em coming.
Thanks for the video Profty, can’t wait to give it a go, if your not a fan of wine is there a substitute I could use? Cheers mate all the best.
Hi... love your videos yep...went out shot a large doe sambar and recovered whole animal.... for salami and sausages yummo.
quick question do you worry about add dryed celery as a nitrate or nitrates chemicals to stop botulism as l heard salt will not kill botulism bacteria...or you never had any issues... will cure it in unheated laundry lm based in tropical Melbourne
Cheers
Greg
Love your enthusiasm! I will be out next weekend trying again trying to get a sambar.
Best of luck mate, neck shots drop them on the spot!
Amazing mate!
Great video! Love your passion for hunting and meat!
I like the hunt and kill vids you make plus the added extra carchuterie lesson excellent.
What about drying them in a dehydrator or biltong cupboard, does there have to be a certain amount of slow dehydration or can the process be sped up. I’m going to experiment with a smoker with some salami, works well with making kabana!!
Mate that's awesome i can't wait to do mine, been waiting a while but patience will pay off eventually. Thanks for uploading!!!
Love your spirit, awesome stuff M8
Love your work my friend
holy shit man, that salami looks awesome, gonna make this as soon as possible
Awesome vid Profty well done !
Good Onya Lunchbox!!! great video. You are a bloody legend mate!
Hey! big cheers Bro! hope your very well
Great work
Defs need to experiment with this one day, keep it up mate
Hi mate, hope you're well. I was just wondering what the brand name of your mincer and sausage stuffer is. Thanks mate. All the best, Brian.
Loving it mate. Very impressive!
dude ur a bloody legend!
Ur a legend! U crack me up.
Keep the recipes coming. I have a fridge full of venison and trying to work out what to do with it.
Big cheers mate, I will keep them coming
Love your passion for Hunting and its fruits ..more videos brother
How often do you go hunting for meat?
Top video buddy. Great work.
Looks the goods bloke.
Keep up the great work.
Are they olives i see on the bench behind you in the large jar???
great vid. thx for posting. will give it go - was thinking of using cumin & paprika as flovours?
paprika will give it a very chorizo like flavor, I think cumin would be great too, maybe with a bit of zest added as well
With the fat content ! I have shot plenty of fallow with a good amount of core fat, as well as the basket fat around the stomach. Is this fat good or is it too strong ?
Loves it! I just chucked a batch in my cold smoker to try out a hybrid of the salami/kabanosky style dried sausage. Most recipes call for instacure, or curing salt but I notice you only used cooking salt., ever had any issues? keep up the froth mate!!
Hey Mate! yeah ive seen that too. First on the curing salt, thats just salt thats non iodised as that can leave an unwanted flavour. Ive never had a better explanation on that. As for the insta cure or "Prague Powders".. a modern intervention in the process, nothing wrong with using it. I just feel we have gotten away with not using it for centuries. Its always annoyed me that any cured meats sold in Australia must have artificial preservatives and nitrates added, I don't want extra additives like that in my food. Note my use of wine in the recipe, that increases the acidity of the salami which helps suppress unwanted bacteria. Long story short, never had a problem
Ur a bluddy lengend luv ur stuff fella luv from nsw game r us
Great video Aussiebushharvest, your salami looks great. Another awesome cured sausage to make is Landjäger. i recommend it 👍
I think I saw that, Gourmet Hunters maybe?? looked the goods!
Hey mate! Good video! How did newzealand go??
Mate I'm hungry now!! Great vid.
Your making my mouth water right now, have you used fallow deer in your salamis at all, and what temperature do you try and keep them while they are fermenting, great vid as well.
I have mate, the last batch was half fallow half sambar. I find fallow milder especially if they're taken from pasture country. You want salami to hang around the 10degree mark, if it goes under its not a problem it'll just take a bit longer. Humidity is also a factor, If you leave them outside their likely to dry too quickly and not ferment. I'm lucky to live in colder climate so I just hang them in the laundry and forget about them for 2 months.
Aussie Bush Harvest Thanks for the info, they look great, will try your recipe this weekend
Grèat video mate
Nice vid gr8 sausages, fallow is my new favorite animal to hunt, been hunting thar for years, now it's time for flatter ground lol, and the fellow add more cunning than shooting thar
You are salt of the earth. Thanks for sharing. I love this shit.
Would you do it with pigs ??
FUCK YEAH BROTHER!!!
G'day Alex, Matt here from Matt & Ben @ Breakfast Ck. We hope you had a good w/e and your pack wasn't too heavy:) You need to confirm your channel on RUclips to receive private messages. When you do, lets have a chat. Nice vid, love the camo;)
"starting to get my froth on" bahaha!
Shame you aren't anywhere near Wollongong, we have heaps of rusa up here. You barely have to walk to get them.
Drooling!!!! D:
hahaha love it
hey mate looks fkn delicious, when my licence comes through, I'm gonna shoot some deer in severn state forest and make some dam fine ass salami lol!
I have no doubt you will, shit loads of deer up that way
that's mean
:(((((