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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Venison Salami Recipe

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This recipe for Venison Salami is from Multilakes Conservation Club Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 1/2 pounds venison trim (not bear)
1/2 pound beef fat
2 1/2 ounces Morton's Tender Quick
1/2 teaspoon ground mustard
1/2 teaspoon ground white pepper
1/2 teaspoon ground black pepper
1 tablespoon whole peppercorns
1 tablespoons sugar
1/2 teaspoon garlic powder
1/2 cup water
1/2 teaspoon liquid smoke (optional)
Directions:
Directions:
Grind meat and fat twice each through medium plate. Combine all ingredients, mixing thoroughly until evenly distributed throughout meat. Refrigerate mixture overnight. Next day, shape mixture into personalized size rolls/logs. Place rolls on cookie sheet. Insert meat thermometer into center of one roll and bake at 170º' until internal temperature reads 152º. Remove cooked rolls from oven, cool and eat. Remainder should be wrapped and stored in freezer until eaten.

 

 

 

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