Things You'll Need
3 lbs. ground venison
1 lbs. ground pork
4 tbsp. curing salt
2 tsp. onion powder
2 tsp. minced garlic
2 tsp. minced onion
2 tsp. peppercorns, coarsely ground
2 tsp. paprika
2 tsp. yellow mustard seed
2 cups water
Heavy-duty aluminum foil
Large cookie or baking sheet
Learning how to make venison salami is actually easier than it sounds. While the salami elitists might insist that you have a lot of expensive equipment like an electric meat grinder, a sausage stuffer, sausage casings and a deli slicer, you don't need it. It is possible to make delicious venison salami very inexpensively and easily.
You Can Make Venison Salami
Combine all the ingredients in a large bowl and mix well. Then cover the bowl and place in the refrigerator for 24 hours.
Remove from the refrigerator and knead like you would bread dough for 4 to 5 minutes. Cover the bowl once again and return to the refrigerator for another 24 hours.
Remove the meat mixture from the refrigerator and once again knead the meat mixture for 4 to 5 minutes. Return to the refrigerator to chill for 30 minutes.
Preheat the oven to 250° F while you divide the mixture into four equal parts and shape into logs approximately 4-inches in diameter.
Place each log in the center of a sheet of aluminum foil large enough to wrap around the log and crimp at each end.
Place the wrapped loaves on a foil-covered large baking or cookie sheet. Then bake in the pre-heated oven for 3 hours, turn the "logs" over and bake for another 3 hours or until a meat thermometer verifies that the internal temperature has reached 162° F.
Remove from the oven, unwrap the salami logs and place on paper towels to drain and absorb any excess grease. Once drained, place salami logs in the refrigerator to chill overnight.
The venison salami is now ready to be sliced and served.
If you have a food processor, you can use that in Step 1 to ensure that everything is well blended. Serve with cheese and crackers.