How to Make Venison Salami - A Step-by-Step Guide

For those who enjoy the rich, gamey flavor of venison, making your own venison salami is a rewarding and delicious experience. Venison salami is a traditional cured sausage that is perfect for serving as an appetizer, snack, or as part of a charcuterie board. It's a great way to preserve the flavors of hunting season and enjoy the bounty of the hunt throughout the year.

Making venison salami from scratch allows you to control the quality of the ingredients and customize the flavors to...

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Ingredients

  • 5 pounds ground venison
  • 2 ½ tablespoons sugar-based curing mixture (such as Morton® Quick Cure®)
  • 2 tablespoons white sugar
  • 3 tablespoons cracked peppercorns
  • 4 teaspoons mustard seed
  • 2 teaspoons ground black pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons hickory-flavored liquid smoke
  • 1 ½ teaspoons salt

Information

  • Prep Time: 45 mins
  • Cook Time: 5 hrs
  • Additional Time: 2 days 1 hr
  • Total Time: 2 days 6 hrs 45 mins
  • Servings: 40
  • Yield: 5 pounds

  • 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.
  • On the second day, mix thoroughly, kneading as you would bread for 2 to 3 minutes. Re-cover and refrigerate for another 24 hours.
  • On the third day, mix and knead the mixture again for another 2 to 3 minutes. Refrigerate for 1 hour.
  • Preheat oven to 250 degrees F (120 degrees C).
  • 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.
  • Nutrition

    77 cal.

    • Total Fat: 2g
    • Saturated Fat: 1g
    • Cholesterol: 48mg
    • Sodium: 553mg
    • Total Carbohydrate: 1g
    • Dietary Fiber: 0g
    • Total Sugars: 1g
    • Protein: 13g
    • Vitamin C: 0mg
    • Calcium: 8mg
    • Iron: 2mg
    • Potassium: 193mg