JWW123
02-11-2019, 03:24 PM
This is one of my favorite ways to use up venison trimmings.
To make it you are going to need:
5lbs ground venison
2 1/2 tablespoons Morton quick cure
2 tablespoons sugar
3 tablespoons cracked black pepper
4 teaspoons mustard seed
2 teaspoons ground black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 1/2 teaspoons kosher salt
Directions:
Mix together everything really good cover and refrigerate for 24 hours.
After 24 hours mix again and refrigerate an additional 24 hours.
I then stuff the meat mixture into 2 1/4 x 12" casings and refrigerate for 24 hours more.
After 24 hours I then hang casings in the smoker and heat smoker to 120 degree for 1 hour.
After 1 hour raise smoker temperature to 140 degrees and ad smoke
After 1 hour raise temperature to 160 degree for 30 minutes with smoke
Then raise smoker to 180 degrees and smoke till salami has an internal temperature of 156 degrees
Then cool in a ice bath.
Cut and enjoy
This is so popular at my house I make it about every 2 weeks
To make it you are going to need:
5lbs ground venison
2 1/2 tablespoons Morton quick cure
2 tablespoons sugar
3 tablespoons cracked black pepper
4 teaspoons mustard seed
2 teaspoons ground black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 1/2 teaspoons kosher salt
Directions:
Mix together everything really good cover and refrigerate for 24 hours.
After 24 hours mix again and refrigerate an additional 24 hours.
I then stuff the meat mixture into 2 1/4 x 12" casings and refrigerate for 24 hours more.
After 24 hours I then hang casings in the smoker and heat smoker to 120 degree for 1 hour.
After 1 hour raise smoker temperature to 140 degrees and ad smoke
After 1 hour raise temperature to 160 degree for 30 minutes with smoke
Then raise smoker to 180 degrees and smoke till salami has an internal temperature of 156 degrees
Then cool in a ice bath.
Cut and enjoy
This is so popular at my house I make it about every 2 weeks