Venison Salami Recipe

Name: Venison Salami
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 pounds ground venison; 2 1/2 tablespoons sugar-based curing mixture (such as Morton(R) Quick Cure(R)); 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 1/2 teaspoons salt

Servings: persons

5 pounds ground venison
2 1/2 tablespoons sugar-based curing mixture (such as Morton(R) Quick Cure(R))
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 1/2 teaspoons salt

1
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.
2
On the second day, mix thoroughly, kneading as you would bread for 2 to 3 minutes. Re-cover and refrigerate for another 24 hours.
3
On the third day, mix and knead the mixture again for another 2 to 3 minutes. Refrigerate for 1 hour.
4
Preheat oven to 250 degrees F (120 degrees C).
5
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.

kcal

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Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 pounds ground venison, 2 1/2 tablespoons sugar-based curing mixture (such as Morton(R) Quick Cure(R)), 2 tablespoons white sugar, 3 tablespoons cracked peppercorns, and more.

Yes, Venison Salami falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Venison Salami

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