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Wild boar salami

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    Wild boar salami

    Made salami from wild pig we trapped. Mixed shoulder meat with pork fat from the local butcher 80/20 by weight. Then used spice/cure mix from LEM and followed instructions for regular pork salami. Stuffed in LEM non edible salami casings. Hung in smoker till it reached 165 degrees. Chilled in refrigerator then vaccume sealed and put individually in freezer. This is the last one. Just ran it through the slicer.

    Turned out great. Terrific on pizza, deli sandwiches, or as a snack on crackers with some good mustard.

    Time to make more!
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    #2
    I'd like to make my own pepperoni. I tried once, but it was a bigger fail than my 20 month marriage 19 years ago.

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      #3
      Great idea for the next piggy I get

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        #4
        Woooooooooo, Pig! Sooie! Woooooooooo, Pig! Sooie! Woooooooooo, Pig! Sooie!

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          #5
          Wow! Wild salami!

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            #6
            That looks great

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              #7
              A friend of mine makes salami from South African wild pig "Warthog" but uses a waterbath to bring to temperature. It is still tastes good but have been trying to convince him to smoke them instead. Yours looks really good.

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                #8
                Damm, that looks good. Been a long time since I last went hunting for wild pigs.

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                  #9
                  Well, I can comment on taste, as he didn't share any, but it looks great.

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