Elk Salami Recipes

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VENISON SALAMI



Venison Salami image

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.

Provided by Amy Miller

Categories     Meat and Poultry Recipes     Game Meats     Venison

Time P2DT6h45m

Yield 40

Number Of Ingredients 10

5 pounds ground venison
2 ½ tablespoons sugar-based curing mixture (such as Morton® Quick Cure®)
2 tablespoons white sugar
3 tablespoons cracked peppercorns
4 teaspoons mustard seed
2 teaspoons ground black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons hickory-flavored liquid smoke
1 ½ teaspoons salt

Steps:

  • 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.

Nutrition Facts : Calories 76.5 calories, Carbohydrate 1.3 g, Cholesterol 48.2 mg, Fat 1.7 g, Fiber 0.2 g, Protein 13.2 g, SaturatedFat 0.6 g, Sodium 552.5 mg, Sugar 0.7 g

HOMEMADE SALAMI



Homemade Salami image

This homemade salami is good for party trays. It can be served on platter with sliced cheese and crackers, or just eaten in a sandwich.

Provided by BLUIC

Time P1DT1h45m

Yield 30

Number Of Ingredients 8

2 pounds ground beef
¼ teaspoon garlic powder
¼ teaspoon onion powder
½ teaspoon mustard seed
2 tablespoons sugar-based curing mixture (such as Morton® Tender Quick®)
1 tablespoon coarsely ground black pepper
1 teaspoon red pepper flakes
1 teaspoon liquid smoke flavoring

Steps:

  • In a large bowl, mix together the ground beef, garlic powder, onion powder, mustard seed, curing salt, black pepper and liquid smoke. Mix in the red pepper flakes if desired. Roll the mixture into a 2 inch diameter log, and wrap tightly in aluminum foil. Refrigerate for 24 hours.
  • Preheat the oven to 325 degrees F (165 degrees C). Make a few slits in the bottom of the roll to allow the fat to drain when cooking. Place roll onto a broiler pan, and fill the bottom part of the pan with about 1 inch of water to keep the salami moist.
  • Bake for 90 minutes in the preheated oven. Remove from pan and cool completely before unwrapping the salami. Slice and eat as lunch meat, or serve on a tray with crackers and cheese.

Nutrition Facts : Calories 96.5 calories, Carbohydrate 0.2 g, Cholesterol 25.7 mg, Fat 8.2 g, Fiber 0.1 g, Protein 5.1 g, SaturatedFat 3.3 g, Sodium 485.8 mg

ELK SALAMI



Elk Salami image

From "The Washington Cookbook" published in 1982. Not tried by me but posted in response to a request in the Wild Game Forum. Serving size is completely approximate.

Provided by ladypit

Categories     Elk

Time P1DT20m

Yield 3-5 rolls of salami

Number Of Ingredients 9

4 lbs elk meat, ground
1 lb pork, ground
2 cups water
1 tablespoon liquid smoke
1 1/2 teaspoons garlic salt
1/2 teaspoon mustard seeds
1 teaspoon onion salt
6 tablespoons meat curing salt
1/4 teaspoon pepper

Steps:

  • Combine the ground elk and pork.
  • Combine the liquid smoke and water and add to the ground meat mixture. Mix well.
  • In a small bowl combine the rest of the ingredients. Using your hands, add the spice mixture to the meat mixture. Mix well.
  • Shape the meat into rolls about 2.5 inches in diameter. Wrap each roll in foil (heavy duty foil), closing tightly down the center and on the ends.
  • Refrigerate for 24 hours.
  • Using a fork, make holes through the foil 1 inch apart on the bottom of the foil opposite the fold.
  • Preheat the oven to 325 degrees.
  • Put a rack in a large shallow pan. Place the foil wrapped logs on the rack.
  • On the bottom rack of the oven place a pan of hot water to create steam.
  • Put the pan of meat on the middle shelf at the center of the oven.
  • Bake for 2 hours.
  • Remove the foil and put the meat rolls on the rack to drain and cool. The meat will still be fairly pink both on the outside and inside.
  • When cool, wrap again in foil. Can be kept in the refrigerator for about 10 days or in the freezer for about 1 month.

Nutrition Facts : Calories 323.4, Fat 14.8, SaturatedFat 5.2, Cholesterol 130, Sodium 92.4, Carbohydrate 0.3, Fiber 0.1, Protein 44.4

ELK SAUSAGE



Elk Sausage image

Provided by Food Network

Categories     main-dish

Yield approximately 30 to 40 serving

Number Of Ingredients 14

4 to 6 pounds elk meat, well-trimmed (or other venison)
2 to 3 pounds pork fat, well-trimmed (2-1 ratio meat to fat)
1 tablespoon dry thyme
1 tablespoon dry oregano
1 tablespoon dry sage
2 tablespoons salt
1 cup finely chopped onion
1/2 cup finely chopped garlic
1/2 cup crushed red chili pepper flakes, (optional)
1 to 2 cups roasted, peeled, and diced green chili peppers (optional)
Sun-dried tomatoes (optional)
Additional garlic (optional)
10 to 15 feet sausage casing
1/2 cup maple syrup (for breakfast sausage - optional)

Steps:

  • Grind each meat separately then mix together. It is best if you grind the meat when it is very cold. Mix the ground meat together with all the seasonings. Form into small patties. Saute a small piece and test for taste. You may need to adjust the spices. Next, place a length (10 to 15 feet) of sausage casing on a sausage horn and force mixture into casing. Twist sausages in alternating directions to create 6 to 8-inch long sausages. If well protected, finished sausages can be frozen in a non-frost free freezer for up to a year. The sausages can be cooked directly on a grill or sauteed in a pan. For best results, boil sausages first and finish on grill or pan. Can serve with maple syrup.

VENISON SALAMI



Venison Salami image

Make and share this Venison Salami recipe from Food.com.

Provided by Aroostook

Categories     Deer

Time 4h15m

Yield 4 rolls, 20 serving(s)

Number Of Ingredients 5

5 lbs ground deer meat
5 tablespoons Morton Tender Quick salt
2 1/2 teaspoons coarse black pepper
2 1/2 teaspoons garlic salt
2 1/2 teaspoons mustard seeds

Steps:

  • Mix well.
  • Cover with plastic wrap pushed down on meat mixture.
  • Refrigerate 4 days mixing well at least once a day.
  • On 4th day form mixture into long rolls, place on baking sheet.
  • Cook 225 F for 4 hours.
  • Wrap in plastic wrap and store in the refrigerator.

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