From the Cookbook: Venison Salami

posted on August 9, 2012

Venison remains the crown jewel of game meat for many hunters, and part of its allure is the variety of methods that can be used to prepare it. There's a pretty good chance you can turn your one-time trophy buck into whatever dish you may be craving, with few holds barred. Looking for something new? Try this recipe for venison salami from the NRA Members' Wild Game Cookbook, Second Edition

Note: The following recipe works great for elk or antelope, too, so don't be afraid to give it a try even without the venison.

Venison Salami
Following recipe taken directly from the NRA Members' Wild Game Cookbook, Second Edition.

• 4 pounds venison, elk, or antelope, as fat free as possible
• 1 pound fatty ground pork
• ¼ cup curing salt*
• 2 tablespoons Liquid Smoke
• 1½ teaspoons garlic powder
• 2 tablespoons Worcestershire sauce
• 2 teaspoons cracked pepper or 1½ teaspoons ground pepper

Mix well in glass bowl and chill for 24 hours.

After chilling, divide into quarters, shape and roll into "logs" about eight inches long, place each log on a piece of 12x18 inch nylon netting. Roll up tightly and tie each one with string. Place logs on rack on top of a cookie sheet (spray rack with Pam to make clean-up easier). Bake in a 225-degree oven for about four hours. Remove logs from oven and pat with paper towels to remove excess fat and oil. After 15 minutes, remove netting slowly and allow venison salami rolls to cool. Wrap first in plastic wrap and then in foil. Since there are no preservatives in this recipe, the salami will keep for several weeks in the refrigerator or six months or more in the freezer.

Make plenty because once your hunting buddies get a taste of this, they're liable to take your rifle away and hand you an apron.

*The curing salt can be obtained from some butcher shops or from Morton Salt Company.

**Nylon netting is sold by the yard at most stores where fabric is sold. Buy the least expensive type of netting with large holes.

Originally Submitted By:
Gilbert Yanuck
Chatsworth, Ca.


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