Venison Salami

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.

Step: 1

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.

Step: 2

On the second day, mix thoroughly, kneading as you would bread for 2 to 3 minutes. Re-cover and refrigerate for another 24 hours.

Step: 3

On the third day, mix and knead the mixture again for another 2 to 3 minutes. Refrigerate for 1 hour.

Step: 4

Preheat oven to 250 degrees F (120 degrees C).

Step: 5

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.

Per Serving: 77 calories; protein 13.2g; carbohydrates 1.3g; fat 1.7g; cholesterol 48.2mg; sodium 552.5mg.

Preparing your food in advance can be extremely enjoyable when you do it with your likely music in the background , a relaxing beverage of your pick or even a partner. It is thoughtful to write every step you fell right to create the food , which may include everything from your kitchen cupboard and utensils to your ingredients . Be sure to list the ingredients in the process of it , so as not to forget one . A handwritten list is typically best.

Bought the right kitchen tools is just as one most required as having the correct ingredients . This includes everything from pots, pans, bowls and tools that needed to those core of items that are easy to forget, like as parchment paper and foil. Items like crunch bottles for adding the perfect drizzle or decoration to your main food and long tweezers to range smaller and thinner foods are a likely for any home chef.