The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Forum Questions › General Questions › Salt ine recipe for Venison salami › Salt ine recipe for Venison salami
The venison sausage recipe was one of the first recipes we developed and it does have a lower salt content than we started recommending in later recipes. Even if you put 1.8% salt into the formulation, your finished salt content will be close to 3%. The 5 lbs (2250g) will be dried down to 3 lbs (1350 g) after 40% of the weight evaporates. Thus to 1350g of finished sausage you will still have 40 g of salt = 2.9%.
Also, the sausage tastes very different after it has fermented and dried vs fresh “dough” mix. You will see this when they are done.
As for the colors, you can not go by colors you see on a computer screen, they can be deceiving. Depending on your computer and the lighting, camera setting, etc. you can come up with any color you want and it has nothing to do with the way the product looks to a naked eye.
It sounds like your sausage is coming along well.