This is the basic salami recipe she always varies some though depending on her mood. Bonnie considers recipes a starting point or suggestions. The jerky she definitely goes freestyle on. She uses the tube from a jerky shooter to form the logs.
4 pounds of lean ground venison
1/4 cup Morton Tender Quick
1/8 teaspoon garlic powder
1 tablespoon mustard seed
2 teaspoons of ground black pepper
3 teaspoons sugar
2 teaspoons crushed red pepper
1 tablespoon pepper corns
1 table spoon liquid smoke (don't use liquid smoke if you will be cooking salami in a smoker)
Mix all dry spice ingredients together in a bowl prior to adding to the ground venison. Add liquid smoke (if needed) to venison after spices have been mixed well into the venison. Let mixture stand for 24 hours in a refrigerator in a covered plastic bowl. Form mixture into rolls to a diameter slightly smaller than a Ritz cracker. Bake on a cookie sheet or jerky screens at 300 degrees F for about 1 hour or until internal temperature of meat has reached 160 degrees F.
Let meat cool after cooking then refrigerate for up to a week. Vacuum packing and freezing is an excellent way to store for longer periods.
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