A smooth, spreadable salami-type charcuterie made with cured venison, salt, hot chilies and bear fat inspired by traditional Calabrian Nduja.
Makes about 3 cups
2lbslean venisonpreferably a leg roast such as bottom or top round, trimmed of all silverskin (the meat should be frozen for at least 2 days, also refer to my safety note below). Do not use sirloin tip / football roast.
½teaspoonpink saltsodium nitrite
18gramskosher salt2% by weight
3tablespoonssmoked paprika
2teaspoonscayenneor another hot pepper you like, such as Calabrian chilis, to taste
¾cup-1 cup bear lardpork lard, or a neutral oil that will be liquid at room temperature, such as sunflower, hickory nut, light olive oil, vegetable if you must, etc
Instructions
Slice the meat into ½ inch thick pieces, then mix with the salts, vacuum seal in a generously sized bag (leave extra room as you will re-use it) on the moist setting (or wrap tightly in a bag or other container without air) then allow to cure for at least 3 days, although it’s fine if it sits for a few days longer, especially if it’s vacuum sealed.
After the meat’s had time to cure, remove it from the bag, trimming only enough of the plastic off as necessary, and rinsing and wiping the bag so it can be re-used.
Pat the meat dry, then dehydrate on the meat setting (145F) for 2 hours, rotating the trays at least once to ensure even drying, then turn the heat to low and dry for another 1-2 hours, or until the surface of the meat is dried, and the slices bend, but are still pliable. Think of it like “half jerky”. If some of the pieces are slightly more dried, it’s fine—a little variation won’t hurt. You could also smoke the meat at a similar temperature as for jerky. Remove the meat from the dehydrator, reseal in the bag to refresh their texture and allow to rest overnight.
The next day, remove the meat from the bag, it should feel refreshed and bouncy—not dry. Cut the meat into small cubes. Meanwhile, melt the lard, paprika and chili together. Don’t boil or simmer it, just melt it to infuse the flavors a bit, you just need it to be liquid (a quick microwave would be fine).
Working in batches if necessary (I did it in 2 batches) pulse the meat to break it up, then drizzle in the warm fat until you get a smooth-ish paste. To check the spreadability, smear some on a spoon and stuff it in your greedy face to check the seasoning. When the bear fat or oil has been added, adjust the seasoning to your tastes for salt, and heat, then vacuum seal and freeze, or refrigerate for up to a week.
Notes
Safety note re: raw wild venison
Farmed venison and other meats are perfectly fine to use here, but with truly wild venison you'll want to take some precautions.
Do not use meat from an animal that was gut shot.
Do not use meat from an animal where you punctured the gut bag.
Freeze the meat for a few days.
Make sure the meat was processed in a clean environment where you were conscious of cross-contamination possibilities.