If you enjoy venison, try making your own deer salami. Venison is a lean meat that often has a bold taste--you can use venison in ground beef recipes for a lower fat content. Deer jerky and salami are popular foods created with venison. It is essential to cure the venison when making deer salami to create an authentic salami taste, and the venison must be ground with a one-eighth-inch breaker plate before you can shape and cook to make deer salami.
Instructions
1. Place the ground venison in a mixing bowl. Add the dry ingredients to the venison.
2. Use your hands to mix the ingredients into the venison. Knead the ingredients until they are blended.
3. Place the seasoned venison in a covered bowl. Refrigerate the venison for at least two days to cure the meat. Do not cure the meat longer than four days in the refrigerator.
4. Preheat the oven to 180 degrees.
5. Form the venison into rolls or logs that are no larger than three inches in diameter. The idea is to make the meat look like a salami stick.
6. Place the venison on a baking sheet. Do not allow the venison salami pieces to touch each other.
7. Bake the venison salami for eight hours. After the salami is finished, drain it in a cauldron.
8. Allow the deer salami to cool for 15 minutes. Place the salami in the refrigerator to finish cooling.
9. Serve the deer salami after it cools in the refrigerator for 24 hours.
10. Store the deer salami in the refrigerator or freezer.
Tags: deer salami, cure meat, deer salami, salami refrigerator, venison salami