Deer Salami Sticks Recipes

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DEER SALAMI STICKS



Deer Salami Sticks image

This is a variation of recipezaar.com recipe #22470 by Aroostook. This recipe is less salty, uses casings, and is prepared in a smoker. I've written the recipe for 1 lb of deer meat. Adjust according to what you plan to make.

Provided by Rowdy

Categories     Lunch/Snacks

Time P5DT3h

Yield 4-6 sticks, 4-6 serving(s)

Number Of Ingredients 5

1 lb ground deer meat
1 tablespoon Morton Tender Quick salt
1/2 teaspoon cracked black pepper
1/2 teaspoon garlic powder
1/2 teaspoon mustard seeds

Steps:

  • Mix all ingredients together.
  • Push plastic wrap down over the meat.
  • Refrigerate for 4 days mixing once per day.
  • Stuff into casings forming links about 6 inches long. (20 / 22mm sheep casings work well.).
  • Place in smoker and smoke according to your smoker's directions.
  • After smoking is complete the links can be cut apart.

Nutrition Facts : Calories 43.3, Fat 0.9, SaturatedFat 0.3, Cholesterol 28, Sodium 13.7, Carbohydrate 0.6, Fiber 0.2, Sugar 0.1, Protein 7.7

VENISON SALAMI



Venison Salami image

This is my grandmother's recipe for homemade salami, you can use ground beef also if you don't have any venison around. It's worth the effort to make it.

Provided by Amy Miller

Categories     Meat and Poultry Recipes     Game Meats     Venison

Time P2DT6h45m

Yield 40

Number Of Ingredients 10

5 pounds ground venison
2 ½ tablespoons sugar-based curing mixture (such as Morton® Quick Cure®)
2 tablespoons white sugar
3 tablespoons cracked peppercorns
4 teaspoons mustard seed
2 teaspoons ground black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons hickory-flavored liquid smoke
1 ½ teaspoons salt

Steps:

  • Place ground venison in a large plastic bowl or bucket. Add the curing mixture, sugar, peppercorns, mustard seed, ground pepper, garlic powder, onion powder, liquid smoke, and salt. Mix well, then cover tightly and refrigerate for 24 hours.
  • On the second day, mix thoroughly, kneading as you would bread for 2 to 3 minutes. Re-cover and refrigerate for another 24 hours.
  • On the third day, mix and knead the mixture again for another 2 to 3 minutes. Refrigerate for 1 hour.
  • Preheat oven to 250 degrees F (120 degrees C).
  • Shape mixture into 2 or 3 round logs, about 4-inches in diameter. Place on a lightly oiled baking tray and bake in preheated oven for five hours, turning halfway through, until the internal temperature reaches 160 degrees F (70 degrees C). Cool and then refrigerate overnight before slicing and serving.

Nutrition Facts : Calories 76.5 calories, Carbohydrate 1.3 g, Cholesterol 48.2 mg, Fat 1.7 g, Fiber 0.2 g, Protein 13.2 g, SaturatedFat 0.6 g, Sodium 552.5 mg, Sugar 0.7 g

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