Recipe: Venison Salami
Description: Make and share this Venison Salami recipe from Food.com.
Ingredients: [{"text": "5 lbs venison, hamburger ground with no added fat"}, {"text": "5 teaspoons Morton Tender Quick salt"}, {"text": "3 1/2 teaspoons mustard seeds (to taste)"}, {"text": "2 1/2 teaspoons garlic salt (to taste)"}, {"text": "1 teaspoon hickory smoke salt"}]
Instructions: Mix ingredients in large bowl and refrigerate, covered with plastic wrap.
Remix daily for 3-4 days.
On the 5th day, form into rolls of about 2 lbs.
each 1 1/2-2&quot; in diameter.
Place rolls in a smoker at 120 degrees for 6 hours, turning for uniform smoke.
Place rolls in a regular oven at 160 degrees for 4 hours, turning occasionally, to finish drying.
If you don't have a smoker, dry in regular oven for a total of 6 hours at 160 degrees.
Hickory, cherry or mesquite smoke is great; lighter smokes, like apple and alder, are second choice.
