Cotto salami sugar

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:

1. Mix together everything really good cover and refrigerate for 24 hours.
2. After 24 hours mix again and refrigerate an additional 24 hours.
3. I then stuff the meat mixture into 2 1/4 x 12" casings and refrigerate for 24 hours more.
4. After 24 hours I then hang casings in the smoker and heat smoker to 120 degree for 1 hour.
5. After 1 hour raise smoker temperature to 140 degrees and ad smoke
6. After 1 hour raise temperature to 160 degree for 30 minutes with smoke
7. Then raise smoker to 180 degrees and smoke till salami has an internal temperature of 156 degrees
8. Then cool in a ice bath.
9. Cut and enjoy

This is so popular at my house I make it about every 2 weeks

If your venison is to lean you can use 4 lbs ground venison and 1 lb ground pork fat

Sounds tasty!

JW delivered some of his Cotto Salami Saturday. Shared it with the wife and the inlaws. Very good stuff. Not surprising the whole tube was eaten in one sitting.