VENISON SALAMI
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
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
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
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.
GRAMPS' VENISON SUMMER SAUSAGE
This recipe has been going around in our family for years. Each year around hunting season, my gramps would make this for all the hunters and family that were visiting for the season.
Provided by dcg3269
Categories Meat and Poultry Recipes Game Meats Venison
Time P3DT8h20m
Yield 25
Number Of Ingredients 6
Steps:
- Place the venison in a large mixing bowl. Sprinkle with the curing mixture, mustard seed, garlic salt, pepper, and liquid smoke. Mix well with your hands until the mixture is evenly blended and begins to stick together, about 2 minutes.
- Cover the bowl with plastic wrap and refrigerate for 3 days, mixing well each day.
- Preheat an oven to 200 degrees F (95 degrees C).
- Divide the mixture into 5 one-pound logs, place onto a broiler pan, and place a sheet of aluminum foil on top to cover.
- Bake in the preheated oven until the logs are no longer pink in the center, and an instant-read thermometer inserted into the center reads 160 degrees F (70 degrees C), 6 to 8 hours. Turn the meat once or twice during cooking. Allow to cool before slicing thinly and serving.
Nutrition Facts : Calories 101.8 calories, Carbohydrate 0.3 g, Cholesterol 68.5 mg, Fat 2.4 g, Fiber 0.1 g, Protein 18.6 g, SaturatedFat 0.9 g, Sodium 774.3 mg
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