I also was surprised not to find the vacmouse product in my salami kit. of course I did not even look for the vacmouse until after I had ground and seasoned everything I made the venison salami sealed the bottom of the bags with my food saver and used the zip ties to secure the tops of the bags. I realize this topic has been discussed and the updated video does not use the foodsaver, but I need reassurance I did the right thing I have 40 lbs of venison salami hanging up. Is there any benefit to removing that last bit of air with the food saver?
Part two of my question I also made 20 lbs of the Salame Finocchiona I noticed the venison salami called for powdered skim milk (protein?) . Is the skim milk required in the salami because of the venison ? I guess what I am asking is should I have put powdered skim milk in the finocchonia since I used venison instead of beef?
thank you very much