So a friend used our shop to butcher his deer and gave me a pretty nice chuck (back strap and a shoulder). Hubs got his deer over Thanksgiving and butchered it on Monday. Monday night we ground some of the deer and mixed it with a pork roast that I ground up as well. Some of that was frozen for casseroles and the rest was used for the recipe below. We are also going to make about 15 lbs of deer jerky.
Easy Deer Salami
5 pounds ground venison
4 tablespoons Morton tender quick
2 tablespoons of cracked black peppercorns
1 tablespoon mustard seed
2 teaspoons garlic powder
2 teaspoons liquid smoke
Mix all of the ingredients together thoroughly for at least 5 minutes. The mixing action stirs in the spices, but more importantly it improves the texture of the salami. Keep it cold in the refrigerator for 24 to 48 hours to cure.
Shape the meat into rolls, about 3 inches in diameter. Place the rolls on a cookie sheet or broiler pan and bake at 175 degrees Fahrenheit for 8 hours. Drain and cool. Refrigerate for 24 hours before serving.
http://www.free-venison-recipes.com/deer-salami.html
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