Venison Salami Recipes

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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

VENISON SALAMI



Venison Salami image

Make and share this Venison Salami recipe from Food.com.

Provided by Aroostook

Categories     Deer

Time 4h15m

Yield 4 rolls, 20 serving(s)

Number Of Ingredients 5

5 lbs ground deer meat
5 tablespoons Morton Tender Quick salt
2 1/2 teaspoons coarse black pepper
2 1/2 teaspoons garlic salt
2 1/2 teaspoons mustard seeds

Steps:

  • Mix well.
  • Cover with plastic wrap pushed down on meat mixture.
  • Refrigerate 4 days mixing well at least once a day.
  • On 4th day form mixture into long rolls, place on baking sheet.
  • Cook 225 F for 4 hours.
  • Wrap in plastic wrap and store in the refrigerator.

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