Deer Salami Sticks Food

EASY VENISON SALAMI

Easy Venison Salami image

This is a very good venison salami. I found the recipe on freevenisonrecipes.com. They have many recipes that look good

Provided by Ann McCue

Number Of Ingredients 12

Ingredients

3 lb ground venison
1 lb ground pork (we use pork butt roasts when we grind to add to our venison hamburger)
4 Tbsp mortons tender curing salt
2 tsp onion powder
2 tsp minced garlic (dry)
2 tsp minced onion (dry)
2 tsp peppercorns, coarsely ground
2 tsp paparika
2 tsp yellow mustard seed
2 c water
heavy duty aluminum foil
large cookie or baking sheet

Steps:

1. Combine all ingredents in a large bowl and mix well. Then cover and place in the refrigerator for 24 hours
2. Remove from the refrige and knead like you would bread dough for 4 or 5 minutes. Cover and return to the fridge for another 24 hours
3. remove from fridge and once again knead the meat mixture for 4 or 5 minutes. return to fridge to chill for 30 minutes
4. preheat oven to 250 degrees. Divide into 4 equal parts and shape into logs approximatly 4 inches in diameter
5. place each log in the center of a piece of tin foil enough to wrap around the log and crimp at each end.
6. Place the wrapped loaves on a foil-covered large cookie sheet. Bake in the pre-heated oven for 3 hours, turn the logs over and bake for another 3 hours. or until meat thermometer gives a internal temp of 162 degrees
7. Remove from the oven, unwrap the salami logs and place on paper towels to drain and absorb any excess grease. Once drained place logs in the fefrigerator to chill overnight. ENJOY

VENISON SUMMER SAUSAGE

Venison Summer Sausage image

This is an old school variety of summer sausage that is fully cured. Many modern versions are not, and must be refrigerated or they will spoil quickly. This is more like a salami; if you want that softer summer sausage texture, hang for less time.

Provided by Hank Shaw

Categories Cured Meat Snack

Time 7h

Number Of Ingredients 15

Ingredients

3 ½ pounds venison
1 pound fatty pork shoulder
½ pound pork fatback
51 grams salt
6 grams Instacure No. 2
10 grams dextrose, (or granulated sugar if you can't get it)
1 tablespoon cracked black pepper
1 tablespoon coarsely ground coriander seed
2 teaspoons coarsely ground mustard seed
1 teaspoon powdered ginger
½ teaspoon ground cloves
¼ cup malt vinegar
1/2 cup distilled water
10 grams F-LC or FRM-52 starter culture
Hog casings (preferably 38-42 mm wide casings)

Steps:

Cut the meat and fat into chunks that will fit into your grinder. Trim as much sinew and silverskin as you can. Put the fat into a container in the fridge. Mix the dextrose, salt and curing salt with the meats and put it in the fridge overnight. This helps develop myosin, which will give you a tighter bind when you stuff the links later.
The next day, put your grinding equipment - blade, coarse and fine die, etc. - in the freezer. Mix the ginger, cloves and half of the remaining spices with the meat and fat. Put the mixture into the freezer and let everything chill down until it hits about 30°F or so. It won't freeze solid because of the salt. Normally, this takes about 90 minutes. While you're waiting, soak about 15 feet of hog casings in a bowl of warm water, and put the malt vinegar in the fridge.
When the meat and fat are cold, take them out and grind through the coarse die of the grinder; I use a 10 mm plate. Test the temperature of the mixture, and if it's 35°F or colder, go ahead and grind it all again through a fine die, like a 4.5 mm. If it's warmer than 35°F, put the mix back in the freezer to chill. This might take an hour or so if you've let the meat warm up too much. Use the time to clean up, and to dissolve your starter culture in the distilled water.
Once the sausage has been ground twice, test the temperature again to make sure it's 35°F or colder. I prefer to chill the mix down to 28°F to 32°F for this next stage. Chill the mix and when it's cold enough, take it out and add the remaining spices, the vinegar and the water-starter culture mixture. Now, mix and knead this all up in a big bin or bowl with your (very clean) hands for a solid 2 minutes-your hands will ache with cold, which is good. You want everything to almost emulsify.
Stuff the sausage into hog casings rather loosely. For this sausage, you want long links. First cut lengths of casing about 2 feet long. Stuff each with a little more than 1 foot's worth of sausage, leaving with plenty of extra casing on either side. Do this with all the sausage before moving on.
When you're ready, gently compress the long links. Keep an eye out for air pockets. Use a sterile needle or sausage pricker (set it aglow in your stovetop flame) to puncture the casing over all the air pockets. Gently compress the links together to squeeze out the air pockets; this takes practice. Tie the ends of the casing together in a double or triple knot.
Hang the links from a clothes rack or somesuch. I use "S" rings you buy from the hardware store to hang them from the clothes rack rods. Now you need to ferment your links, keeping them warm and moist. I do this by putting a humidifier under the hanging sausages and then tenting the whole shebang with big garbage bags that I've sliced open on one end. I also use a water sprayer to spritz my sausages a couple times a day. Doing this prevents the casings from hardening. Keep your sausages hanging at room temperature (65 to 80°F) at about 85 percent humidity for three days.
Move the sausages to your smoker and smoke them over very low heat for up to 4 hours of continuous smoke. It is vitally important that you do not cook your links here, so put ice in the water tray of the smoker and smoke on a cold day or in the early morning. Don't let the smoker rise above 100°F at all. If it gets too hot, open the door of the smoker or just take the links out.
Now you need to dry your sausages and turn them into salami. Hang them in a place that is about 50°F to 60°F with about 80 to 90 percent humidity. In most cases you will need to put a humidifier under your links. I also spritz them with water once a day for the first 2 weeks. After the first week of hanging, drop the humidity to 70 to 80 percent. On the third week drop it again to 65 to 70 percent and hold it there until a total of 4 to 8 weeks has elapsed since the salami went into the chamber.
You now have boerenmetworst. To store long-term, vacuum seal them individually and keep in the fridge. They will last indefinitely this way, and the vacuum sealing will keep them from becoming rock hard. You can also freeze them.

Nutrition Facts : Calories 168 kcal, Carbohydrate 1 g, Protein 17 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 67 mg, Sodium 833 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 6 g, ServingSize 1 serving

VENISON SALAMI

Venison Salami image

This is my grandmother's recipe for homemade salami, you can use ground beef also if you don't have any venison around. It's worth the effort to make it.

Provided by Amy Miller

Categories Meat and Poultry Recipes Game Meats Venison

Time P2DT6h45m

Yield 40

Number Of Ingredients 10

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

Steps:

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 Facts : Calories 76.5 calories, Carbohydrate 1.3 g, Cholesterol 48.2 mg, Fat 1.7 g, Fiber 0.2 g, Protein 13.2 g, SaturatedFat 0.6 g, Sodium 552.5 mg, Sugar 0.7 g