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

★★★★★ 1 vote


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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

How to Make Easy Venison Salami


  • 1Combine all ingredents in a large bowl and mix well. Then cover and place in the refrigerator for 24 hours
  • 2Remove 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
  • 3remove from fridge and once again knead the meat mixture for 4 or 5 minutes. return to fridge to chill for 30 minutes
  • 4preheat oven to 250 degrees.
    Divide into 4 equal parts and shape into logs approximatly 4 inches in diameter
  • 5place each log in the center of a piece of tin foil enough to wrap around the log and crimp at each end.
  • 6Place 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
  • 7Remove 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

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About Easy Venison Salami

Other Tag: Healthy
Hashtag: #venison

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