Venison Salami Recipes

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

Ingredients

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

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

Ingredients

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.

VENISON SAUSAGE

Venison Sausage image

Provided by Food Network

Categories main-dish

Time P1DT4h

Yield 24 to 30 sausages

Number Of Ingredients 8

Ingredients

1/4 cup sugar
1/4 cup mustard seed
1/8 cup garlic powder
1 cup salt
1/8 cup black pepper
12 pounds pork, cubed
6 pounds venison, cubed
15 feet pork sausage casing

Steps:

In a large metal bowl, mix sugar, mustard seed, garlic, salt, and pepper with pork and venison. When ingredients are well mixed, grind the meat mixture in a meat grinder. Put the ground meat into a mechanical sausage stuffer. Be sure to push all of the air out of stuffer so there are no air pockets in the sausages. Fill pork casing with ground meat. When casing is filled entirely, find the center of the sausage and fold and pinch in 1/2 on a table. Pinch and twist into sausage links 2 at a time, pulling the "leg" of the sausage through the center each time a twist is made.
Hang sausage in a smoke house or put sausage in a smoker for approximately 8 to 12 hours.

VENISON SUMMER SAUSAGE

Venison Summer Sausage image

This recipe uses venison and breakfast sausage. Takes four days to make, but well worth it!

Provided by BOOKAMY

Categories Meat and Poultry Recipes Pork

Time P3DT6h20m

Yield 32

Number Of Ingredients 9

Ingredients

1 pound ground venison
1 pound pork sausage
1 ½ teaspoons mustard powder
1 teaspoon mustard seed
2 teaspoons liquid smoke flavoring
1 ½ teaspoons garlic powder
1 ½ teaspoons onion salt
1 ½ teaspoons meat tenderizer
¼ cup water, or as needed

Steps:

In a large bowl, mix together the ground venison and pork sausage. Season with mustard powder, mustard seed, liquid smoke, garlic powder, onion salt, and meat tenderizer. Mix in just enough water to make the mixture sticky. Cover, and refrigerate for three days, mixing once a day.
On the fourth day, preheat the oven to 160 degrees F (70 degrees C). Form the mixture into 2 inch rolls, and place them on a baking sheet.
Bake for 6 hours in the preheated oven, until firm and cooked through. Wrap in plastic wrap, and refrigerate until needed.

Nutrition Facts : Calories 56.3 calories, Carbohydrate 0.3 g, Cholesterol 18.8 mg, Fat 3.7 g, Protein 4.9 g, SaturatedFat 1.2 g, Sodium 240.3 mg

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