Venison Salami

Recipe View In a large, non-reactive bowl (plastic or glass), combine the ground venison with the curing mixture, sugar, peppercorns, mustard seed, ground black pepper, garlic powder, onion powder, liquid smoke, and salt. (5 minutes)

Recipe View Thoroughly mix all ingredients, ensuring they are evenly distributed throughout the venison. Cover the bowl tightly with plastic wrap and refrigerate for 24 hours. (5 minutes)

Recipe View The next day, remove the venison mixture from the refrigerator. Knead the mixture vigorously for 2 to 3 minutes, similar to kneading bread. This step helps to bind the ingredients and develop the salami's texture. Re-cover and refrigerate for another 24 hours. (5 minutes)

Recipe View On the third day, repeat the kneading process for another 2 to 3 minutes. This ensures a consistent texture throughout the salami. Refrigerate for 1 hour to allow the mixture to firm up slightly. (5 minutes)

Recipe View Preheat your oven to 250 degrees F (120 degrees C). (15 minutes)

Recipe View Shape the venison mixture into 2 or 3 round logs, approximately 4 inches in diameter. Place the logs on a lightly oiled baking tray. (10 minutes)

Recipe View Bake in the preheated oven for 5 hours, turning the logs halfway through the cooking time. Ensure the internal temperature reaches 160 degrees F (70 degrees C). Use a meat thermometer to check the temperature accurately. (5 hours)

Recipe View Once cooked, remove the salami from the oven and allow it to cool completely. Then, refrigerate overnight before slicing and serving. This chilling period helps the flavors meld and the salami to firm up, making it easier to slice. (12 hours)