Rating: 4 stars
15 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1

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 1 hr
total:
2 days 6 hrs 45 mins
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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