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My review
Venison Salami
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Amy Miller
"This is my grandmother's recipe for homemade salami, you can use ground beef also if you don't have any venison around. It's worth the effort to make it."
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Ingredients
2 d 6 h 45 m servings 77Original recipe yields 40 servings (5 pounds)
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- US
- Metric
Directions
{{model.addEditText}} Print- Place ground venison in a large plastic bowl or bucket. Add the curing mixture, sugar, peppercorns, mustard seed, ground pepper, garlic powder, onion powder, liquid smoke, and salt. Mix well, then cover tightly and refrigerate for 24 hours.
- On the second day, mix thoroughly, kneading as you would bread for 2 to 3 minutes. Re-cover and refrigerate for another 24 hours.
- On the third day, mix and knead the mixture again for another 2 to 3 minutes. Refrigerate for 1 hour.
- Preheat oven to 250 degrees F (120 degrees C).
- Shape mixture into 2 or 3 round logs, about 4-inches in diameter. 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). Cool and then refrigerate overnight before slicing and serving.
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Reviews
Read all reviews 99 Ratings
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Most helpful positive review
12/11/2006
I have made this before ... it's a great to serve with crackers and cheese. After mixing the ingrediants though, I roll it into logs then wrap each log in plastic wrap and let sit in the fridge...
Most helpful critical review
12/10/2007
With following the recipe exactly, the salami logs were very dry and not much taste. Will try another recipe next time.
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12/11/2006
I have made this before ... it's a great to serve with crackers and cheese. After mixing the ingrediants though, I roll it into logs then wrap each log in plastic wrap and let sit in the fridge...
9/1/2011
I think this is a great recipe! The only change I would suggest for those who think it comes out dry is to wrap the logs in tinfoil and poke tiny holes in the foil. That way some of the moistur...
12/10/2007
With following the recipe exactly, the salami logs were very dry and not much taste. Will try another recipe next time.
3/15/2012
Very good recipe. Years ago I had a very similiar recipe but unfortunately lost it. This one is almost identical. For those who think it turns out dry here's a tip. Venison no matter what you do...
10/29/2014
This recipe is easy to make, and very good no matter how you tweek it. I stuffed it into sausage casing and it turned out like store bought Thanks.
12/5/2015
It's good. It's easy. It is missing something and I'm not sure what. Next time I might increase the garlic powder. A big change was that with an internal thermometer, at 250 degrees, mine wa...
2/8/2016
Not a favourite, edible but not as flavourful as I would like and the texture isn't very pleasing.
12/10/2017
Making it right now for the second time. I’m using this recipe for summer sausage and exclude the liquid smoke. I mixed a 3-1 ratio of venison to pork 225*F for 3 hours in an electric smoker u...