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.
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 for 24 hours before baking.
Read MoreWith following the recipe exactly, the salami logs were very dry and not much taste. Will try another recipe next time.
Read MoreI 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 for 24 hours before baking.
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 moisture can escape but the meat will not be as dry. It will still firm up nicely and once unwrapped and cooled for a few minutes before putting in the fridge, it will still have a great color and texture. I have made this many times and it freezes very well.
With following the recipe exactly, the salami logs were very dry and not much taste. Will try another recipe next time.
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 will always be dry! I make mine with 4 lbs venison and 1 lb beef or pork (whichever you prefer). Just helps add some fat and adds a little flavor as well!
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.
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 was done in only about an hour. I had wrapped a 2 foot long log in foil and punched holes in it to keep it from drying out. Maybe since it was a smaller diameter and wrapped it was ready sooner. It seem very moist so I raised it on a cooling rack and put it back in the oven for another 30-45 minutes. This dried out the exterior but the inside was the right consistency. Other than a little lacking in intense salami flavor, a nice addition to my l;ist of venison recipes.
Not a favourite, edible but not as flavourful as I would like and the texture isn't very pleasing.
I made this with venison and I love it! I did leave out the liquid smoke, and I ground all my peppercorns because I don't like the big chunks of pepper. I'll be making this again.
Used beef years ago, going to make next batch with venison. Glad to have found the recipe again!
Unless you like a nothing but pepper taste I suggest you use half the pepper or less called out in this recipe. Also kinda dry even though I use 4 pounds of deer and 1 pound of ground pork.
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 using mesquite chips. Also I stuffed it into casings. The first batch was eaten so fast by family at thanksgiving that I am going round two now before X-mas!
My family loves the flavor. I did the aluminum foil wrap but still dry. I will add some fresh sausage and peppercorn to the mix next time, to see if it adds moisture and zing to the flavor. This was very easy to do!
Awesome recipe! I did it in a casing and smoked it. Replaced sugar with fresh bee honey for sweetness. Can’t describe how good it turned out
Next time will be putting a LOT less cracked peppercorn than the recipe calls for. The pepper overpowers all of the other flavor.
