Venison Salami

[Iceassin]

Getting ready to make a batch so thought I'd share. Very easy. Big favorite on our fishing trips.

2# Ground Venison (or very lean ground beef)
1# Ground pork (not sausage)
2 T. Liquid Smoke
1/3 C. Cold Water

3 T. Morton Tender Quick Salt
1 T. Onion Powder
1 T. Garlic Salt
1 T. Coarse Ground Black Pepper
2 T. Mustard Seed
1 T. Cayenne (put these ingredients together and mix well)

* Mix meats, water and liquid smoke together in large bowl
* Add and mix well dry ingredients with meat mixture
*Cover and refrigerate for approx. 24 hours

* Preheat oven to 325*
* Mix mixture again
* Divide meat into 3 parts and roll into 2" logs
* Place logs on broiler pan and bake for 1 hour. Internal temp should be around 160*
* Remove logs and place on cooling rack, pat excess grease (usually not much) from logs with paper towel as they cool
* Keep in fridge-may freeze logs as well

[Rebelss]

Wow! Sounds great! Never have done snausages/salami without casings before!  I'd love to try that!

[meandcuznalfy]

Nice, I'll have to give it a try when I run low on my regular salami I have.

[Iceassin]

Wow! Sounds great! Never have done snausages/salami without casings before! 

Me either...until this. Been making it for a few years. Recipe notes : It is not TOO spicy, just a little "zip". And some have mentioned the mustard seeds getting caught between their dentures and teeth, but they always seem to grab another slice  . Maybe dry mustard instead if it's a problem  What say you Chef Rebelicous...are they kinda-sorta the same, or not so much?

[Rebelss]

Gots to have the mustard seed in it!!!!!! That's basic snausage 101!!!!! 

[Iceassin]

Gots to have the mustard seed in it!!!!!! That's basic snausage 101!!!!! 

(Image removed from quote.)

Well then...add toothpicks to the recipe. No...wait...not IN the recipe!!!

[Rebelss]

Well then...add toothpicks to the recipe. No...wait...not IN the recipe!!!

Depends on yer teeth, I guess.....

[esox_xtm]

I make plenty of fresh sausage, the kind you cook for breakfast or dinner. When it comes to summer sausage, I know a guy and it's a whole different ball game. Looks like this ready for the smokehouse...



And fresh outta the smokehouse drying for a few days before the deep freeze...



Joe in T.C. had a neat venison log thread a coupla years ago: https://www.iceshanty.com/ice_fishing/index.php?topic=357111.0

[Rebelss]

Not trying to steal the thread away from ya, Mike, but check out some recipes here...I bet ya'd love 'em. My good buddy RH makes the best snausage (there's a story behind "snausage") and meats I've EVER had, and I used to work in a butcher shop, so I tried a lot of things. His venison jalepeno is just unreal. He makes huge batches at a time, and often gives a lot away. An all around GREAT guy, and a member on here!  RH, where are you?!   

Reinhard
IceShanty Rookie

His website:

https://sausageheavenoutdoors.com/about/

[Raquettedacker]

Pretty impressive esox..
 Iceassin looks pretty simple may try it if i could just get a deer. 

[Iceassin]

 

Depends on yer teeth, I guess.....

You did know the toothbrush was invented in Arkansas? Otherwise it would have been called a "teethbrush". 

[Iceassin]

Pretty impressive esox..
 Iceassin looks pretty simple may try it if i could just get a deer. 

You can use lean ground beef instead. In fact, I use 1# burger, 1# venison sometimes to save on the venison. Just as good.

[esox_xtm]

The vennie logs/salami are great. I just fell into a different deal a long time ago. We process twice a year and had as much as 350# swinging in the smoker at one time.

@Reb: I've already been there when Reinhard share the site when he first got here. Lotsa good stuff there. Our base recipe comes from an old school butcher in the Ashippun WI area and is cold smoked. Don't find that often these days for sausage. We mix venison and pork 60/40 for our recipe.

[Iceassin]

The vennie logs/salami are great. I just fell into a different deal a long time ago. We process twice a year and had as much as 350# swinging in the smoker at one time.

@Reb: I've already been there when Reinhard share the site when he first got here. Lotsa good stuff there. Our base recipe comes from an old school butcher in the Ashippun WI area and is cold smoked. Don't find that often these days for sausage. We mix venison and pork 60/40 for our recipe.

Esox...could you send me a log? It is close to Christmas

[Rebelss]

Sox: Send ME that log, I've got a real nice one I can send to Mike.  *Grunt*    

[Iceassin]

Sox: Send ME that log, I've got a real nice one I can send to Mike.  *Grunt*    

WT...

[Rebelss]

you guys ever cold-smoke HB eggs or cheese at the same time?

[Oneonta-laker-hunter]

Do you have any other recipes for venison sausage? I got two deer this year, and I am looking to grind a bunch of it.

Thanks!