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.

Recipe Summary

prep:
45 mins
cook:
5 hrs
additional:
2 days
total:
2 days
Servings:
40
Yield:
5 pounds
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Ingredients

40
Original recipe yields 40 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

77 calories; protein 13.2g; carbohydrates 1.3g; fat 1.7g; cholesterol 48.2mg; sodium 552.5mg. Full Nutrition
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Reviews (12)

Most helpful positive review

Rating: 5 stars
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 for 24 hours before baking. Read More
(29)

Most helpful critical review

Rating: 1 stars
12/11/2007
With following the recipe exactly the salami logs were very dry and not much taste. Will try another recipe next time. Read More
(14)
13 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
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 for 24 hours before baking. Read More
(29)
Rating: 5 stars
09/01/2011
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 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. Read More
(27)
Rating: 1 stars
12/10/2007
With following the recipe exactly the salami logs were very dry and not much taste. Will try another recipe next time. Read More
(14)
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Rating: 5 stars
03/15/2012
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 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! Read More
(11)
Rating: 5 stars
12/30/2007
This is a great recipe Read More
(8)
Rating: 5 stars
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. Read More
(3)
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Rating: 4 stars
12/05/2015
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 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. Read More
(2)
Rating: 2 stars
02/08/2016
Not a favourite edible but not as flavourful as I would like and the texture isn't very pleasing. Read More
(1)
Rating: 5 stars
12/11/2017
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 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! Read More