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
DEER SALAMI STICKS
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
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
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