Easy Venison Salami Recipes

Steps:

• 1. Combine all ingredents in a large bowl and mix well. Then cover and place in the refrigerator for 24 hours
• 2. Remove from the refrige and knead like you would bread dough for 4 or 5 minutes. Cover and return to the fridge for another 24 hours
• 3. remove from fridge and once again knead the meat mixture for 4 or 5 minutes. return to fridge to chill for 30 minutes
• 4. preheat oven to 250 degrees. Divide into 4 equal parts and shape into logs approximatly 4 inches in diameter
• 5. place each log in the center of a piece of tin foil enough to wrap around the log and crimp at each end.
• 6. Place the wrapped loaves on a foil-covered large cookie sheet. Bake in the pre-heated oven for 3 hours, turn the logs over and bake for another 3 hours. or until meat thermometer gives a internal temp of 162 degrees
• 7. Remove from the oven, unwrap the salami logs and place on paper towels to drain and absorb any excess grease. Once drained place logs in the fefrigerator to chill overnight. ENJOY

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.

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.