Best 3 Easy Venison Salami Recipes
**Discover the Delights of Homemade Venison Salami: A Culinary Journey through Three Unique Recipes**
Embark on a culinary adventure with our collection of three delectable venison salami recipes, each offering a distinct flavor profile to tantalize your taste buds. Whether you prefer a classic, spicy, or herby salami, we have a recipe that will satisfy your cravings. Prepare to indulge in the rich, gamey flavors of venison expertly blended with aromatic spices and seasonings. These recipes are perfect for preserving your precious venison harvest and creating a delicious, protein-packed snack or addition to your charcuterie board. Get ready to surprise your palate and impress your friends with your homemade venison salami creations.
EASY VENISON SALAMI
This is a very good venison salami. I found the recipe on freevenisonrecipes.com. They have many recipes that look good
Provided by Ann McCue
Categories Other Side Dishes
Number Of Ingredients 12
Steps:
- 1. Combine all ingredents in a large bowl and mix well. Then cover and place in the refrigerator for 24 hours
- 2. Remove from the refrige and knead like you would bread dough for 4 or 5 minutes. Cover and return to the fridge for another 24 hours
- 3. remove from fridge and once again knead the meat mixture for 4 or 5 minutes. return to fridge to chill for 30 minutes
- 4. preheat oven to 250 degrees. Divide into 4 equal parts and shape into logs approximatly 4 inches in diameter
- 5. place each log in the center of a piece of tin foil enough to wrap around the log and crimp at each end.
- 6. Place the wrapped loaves on a foil-covered large cookie sheet. Bake in the pre-heated oven for 3 hours, turn the logs over and bake for another 3 hours. or until meat thermometer gives a internal temp of 162 degrees
- 7. Remove from the oven, unwrap the salami logs and place on paper towels to drain and absorb any excess grease. Once drained place logs in the fefrigerator to chill overnight. ENJOY
VENISON SAUSAGE
Provided by Food Network
Categories main-dish
Time P1DT4h
Yield 24 to 30 sausages
Number Of Ingredients 8
Steps:
- In a large metal bowl, mix sugar, mustard seed, garlic, salt, and pepper with pork and venison. When ingredients are well mixed, grind the meat mixture in a meat grinder. Put the ground meat into a mechanical sausage stuffer. Be sure to push all of the air out of stuffer so there are no air pockets in the sausages. Fill pork casing with ground meat. When casing is filled entirely, find the center of the sausage and fold and pinch in 1/2 on a table. Pinch and twist into sausage links 2 at a time, pulling the "leg" of the sausage through the center each time a twist is made.
- Hang sausage in a smoke house or put sausage in a smoker for approximately 8 to 12 hours.
VENISON SALAMI
Make and share this Venison Salami recipe from Food.com.
Provided by Aroostook
Categories Deer
Time 4h15m
Yield 4 rolls, 20 serving(s)
Number Of Ingredients 5
Steps:
- Mix well.
- Cover with plastic wrap pushed down on meat mixture.
- Refrigerate 4 days mixing well at least once a day.
- On 4th day form mixture into long rolls, place on baking sheet.
- Cook 225 F for 4 hours.
- Wrap in plastic wrap and store in the refrigerator.
Tips:
- Use fresh, high-quality venison. This will ensure that your salami has the best possible flavor.
- Grind the venison finely. This will help the salami to bind together properly.
- Use a variety of spices and seasonings. This will give your salami a complex and delicious flavor.
- Cure the salami for at least two weeks. This will allow the flavors to develop and the salami to firm up.
- Smoke the salami if desired. This will add a smoky flavor to the salami.
- Store the salami in a cool, dry place. This will help the salami to keep for several months.
Conclusion:
Making venison salami is a great way to use up venison and create a delicious, shelf-stable snack. With a little time and effort, you can make venison salami that is sure to impress your friends and family. So what are you waiting for? Give this recipe a try today!
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