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



  • 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


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

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