Venison Salami
Serves: 5
Iva Padberg
1 January 1970
Based on User reviews:
41
Spice
56
Sweetness
46
Sourness
40
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2270 g
Ground Venison2 tbsps
White Sugar4 tsps
Mustard Seed2 tsps
Ground Black Pepper2 tsps
Garlic Powder2 tsps
Onion Powder1.5 tsps
SaltDirections:
1
Place ground venison in a large plastic bowl or bucket
2
Add the curing mixture, sugar, peppercorns, mustard seed, ground pepper, garlic powder, onion powder, liquid smoke, and salt
3
Mix well, then cover tightly and refrigerate for 24 hours
4
On the second day, mix thoroughly, kneading as you would bread for 2 to 3 minutes
5
Re-cover and refrigerate for another 24 hours
6
On the third day, mix and knead the mixture again for another 2 to 3 minutes
7
Refrigerate for 1 hour
8
Preheat oven to 250 degrees F (120 degrees C)
9
Shape mixture into 2 or 3 round logs, about 4-inches in diameter
10
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)
11
Cool and then refrigerate overnight before slicing and serving