Description
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.
Ingredients
- 5 pounds ground venison
- 2 ½ tablespoons sugar-based curing mixture (such as Morton® Quick Cure®)
- 2 tablespoons white sugar
- 3 tablespoons cracked peppercorns
- 4 teaspoons mustard seed
- 2 teaspoons ground black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons hickory-flavored liquid smoke
- 1 ½ teaspoons salt
Instructions
- 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.
- On the second day
- mix thoroughly
- kneading as you would bread for 2 to 3 minutes. Re-cover and refrigerate for another 24 hours.
- On the third day
- mix and knead the mixture again for another 2 to 3 minutes. Refrigerate for 1 hour.
- Preheat oven to 250 degrees F (120 degrees C).
- 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.
Prep Time: 45 mins
Cook Time: 5 hrs
Total Time: 2 days
Servings: 40