Old family Venison Salami recipe from my Grandfather! This Venison Salami makes its own casing and will not fall apart on you.
What you need:
5 pounds of venison burger, because venison is so lean make sure you have some fat in it, like 10%, 5 rounded tsp Morton Tender Quick Salt, 2 ½ tsp Mustard Seed, 2 tsp coarse ground pepper, 1 tbsp garlic salt, 2 tbsp hickory smoked salt or liquid smoke, 2 tbsp of chili powder (more if you want).
The process;
1st day – Mix in a large bowl everything, cover and refrigerate
2nd day – Mix by hand again and refrigerate
3rd day – form it into 5 rolls or more, place on a rack with the broiler pan and foil under it, cause it’ll drip, put the rack at the bottom of the oven at 140 degrees for 8 to 10 hours, turning it every 2 hours…cook until Dry, let cool thoroughly. Enjoy!
RB Bass Outdoor Angler
Mike Rogers
