Easy Venison Salami

Ann McCue


This is a very good venison salami. I found the recipe on freevenisonrecipes.com. They have many recipes that look good

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3 lb
ground venison
1 lb
ground pork (we use pork butt roasts when we grind to add to our venison hamburger)
4 Tbsp
mortons tender curing salt
2 tsp
onion powder
2 tsp
minced garlic (dry)
2 tsp
minced onion (dry)
2 tsp
peppercorns, coarsely ground
2 tsp
2 tsp
yellow mustard seed
2 c
heavy duty aluminum foil
large cookie or baking sheet

Directions Step-By-Step

Combine all ingredents in a large bowl and mix well. Then cover and place in the refrigerator for 24 hours
Remove from the refrige and knead like you would bread dough for 4 or 5 minutes. Cover and return to the fridge for another 24 hours
remove from fridge and once again knead the meat mixture for 4 or 5 minutes. return to fridge to chill for 30 minutes
preheat oven to 250 degrees.
Divide into 4 equal parts and shape into logs approximatly 4 inches in diameter
place each log in the center of a piece of tin foil enough to wrap around the log and crimp at each end.
Place the wrapped loaves on a foil-covered large cookie sheet.
Bake in the pre-heated oven for 3 hours, turn the logs over and bake for another 3 hours. or until meat thermometer gives a internal temp of 162 degrees
Remove from the oven, unwrap the salami logs and place on paper towels to drain and absorb any excess grease. Once drained place logs in the fefrigerator to chill overnight. ENJOY

About this Recipe

Other Tag: Healthy
Hashtag: #venison