Name: Venison Salami
Prep time: 45 min
Cook time: 45 min
Yield: 40
Ingredients: Ground venison - 5 pounds; Sugar-based curing mixture (such as Morton® Quick Cure®) - 2 ½ tablespoons; White sugar - 2 tablespoons; Cracked peppercorns - 3 tablespoons; Mustard seed - 4 teaspoons; Ground black pepper - 2 teaspoons; Garlic powder - 2 teaspoons; Onion Powder - 2 teaspoons; Hickory-flavored liquid smoke - 2 teaspoons; Salt - 1 ½ teaspoons

Ingredients for - Venison Salami

1. Ground venison 5 pounds

2. Sugar-based curing mixture (such as Morton® Quick Cure®) 2 ½ tablespoons

3. White sugar 2 tablespoons

4. Cracked peppercorns 3 tablespoons

5. Mustard seed 4 teaspoons

6. Ground black pepper 2 teaspoons

7. Garlic powder 2 teaspoons

8. Onion Powder 2 teaspoons

9. Hickory-flavored liquid smoke 2 teaspoons

10. Salt 1 ½ teaspoons

How to cook deliciously - Venison Salami

1 . Stage

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 . Stage

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 . Stage

On the third day, mix and knead the mixture again for another 2 to 3 minutes. Refrigerate for 1 hour.

4 . Stage

Preheat oven to 250 degrees F (120 degrees C).

5 . Stage

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.