Deer Salami

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

Salami Snails

We welcomed a ton of new Residents over at the Facebook page and I hope they made the leap to the blog as well!

Have a seat strap in and hang on for whirlwind recipes! The Saucy Irish and I (the Spicy German) are excited to have you here!

Today's recipe is super simple and can be made with a variety of meats and cheeses. The ones in the recipe are just a suggestion. Each Asylum has their likes. Here they love the salami, but would rather have Colby or pepper jack cheese.

This is also a great hands on for older kids! Great way for them to make their own after school snack or a quick meal in the summer time.

Salami Snails
Top strips of refrigerated breadstick dough with 1 strip each of provolone and salami; roll into pinwheels. Brush with olive oil and sprinkle with dried oregano. Bake as the dough label directs.