Best 3 Venison Salami Recipes

Indulge in the delectable world of venison salami, a cured meat delicacy crafted from the finest venison, a lean and flavorful meat obtained from deer. This versatile culinary creation boasts a rich history and diverse variations, each region and culture adding its unique touch to this time-honored tradition. From the classic Italian salami, characterized by its bold and robust flavors, to the smoky and spicy Hungarian version, the possibilities are endless. Embark on a culinary journey as we delve into the art of making venison salami, exploring traditional and innovative recipes that showcase the versatility of this exquisite meat. Discover the secrets of curing, spicing, and aging, transforming venison into a symphony of flavors that will tantalize your taste buds and leave you craving for more. Whether you're a seasoned salami maker or a novice eager to explore the world of charcuterie, this comprehensive guide will equip you with the knowledge and techniques to create your own homemade venison salami, a culinary masterpiece that will impress family and friends alike.

**Recipes Included:**

1. **Classic Venison Salami:** Experience the timeless flavors of traditional Italian salami, made with a blend of venison, pork, and spices, and aged to perfection for a robust and unforgettable taste.

2. **Smoked Venison Salami:** Embark on a smoky adventure with this Hungarian-inspired salami, infused with aromatic paprika and a hint of smokiness, resulting in a delightful and complex flavor profile.

3. **Venison Summer Sausage:** Delight in the vibrant flavors of summer with this venison summer sausage, seasoned with a harmonious blend of herbs and spices, and air-dried for a slightly tangy and refreshing taste.

4. **Venison Chorizo:** Explore the vibrant culinary landscape of Spain with this venison chorizo, crafted with a combination of paprika, garlic, and pimentón, delivering a spicy and smoky kick that will leave your taste buds dancing.

5. **Venison Pepperoni:** Experience the classic flavors of pepperoni, reimagined with venison, resulting in a spicy and savory salami that's perfect for pizzas, sandwiches, and snacking.

Let's cook with our recipes!

VENISON SALAMI

Venison Salami image

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.

Provided by Amy Miller

Categories Meat and Poultry Recipes Game Meats Venison

Time P2DT6h45m

Yield 40

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 76.5 calories, Carbohydrate 1.3 g, Cholesterol 48.2 mg, Fat 1.7 g, Fiber 0.2 g, Protein 13.2 g, SaturatedFat 0.6 g, Sodium 552.5 mg, Sugar 0.7 g

VENISON SALAMI

Venison Salami image

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

Ingredients

5 lbs ground deer meat
5 tablespoons Morton Tender Quick salt
2 1/2 teaspoons coarse black pepper
2 1/2 teaspoons garlic salt
2 1/2 teaspoons mustard seeds

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.

EASY VENISON SALAMI

Easy Venison Salami image

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

Ingredients

3 lb ground venison
1 lb ground pork (we use pork butt roasts when we grind to add to our venison hamburger)
4 Tbsp mortons tender curing salt
2 tsp onion powder
2 tsp minced garlic (dry)
2 tsp minced onion (dry)
2 tsp peppercorns, coarsely ground
2 tsp paparika
2 tsp yellow mustard seed
2 c water
heavy duty aluminum foil
large cookie or baking sheet

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

Tips:

Choose the right venison: Use venison from a healthy, young animal for the best flavor and texture.
Grind the venison coarsely: This will help to keep the salami moist and flavorful.
Use a variety of spices: This will add depth and complexity to the flavor of the salami.
Cure the salami properly: This is essential for the safety and flavor of the salami.
Be patient: Salami takes time to cure, so don't rush the process.

Conclusion:

Making venison salami at home is a rewarding experience. With a little time and effort, you can create a delicious and unique salami that your family and friends will love. So what are you waiting for? Give it a try today!

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