Easy Venison Salami Food

VENISON SALAMI

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.

SMOKED VENISON SALAMI

Steps:

• Grind chilled venison through a 6mm plate and back fat through the 10mm plate. Let chill again before mixing. You want the temp of the meat to be around 35F (or below).
• Prepare all the seasonings and prepare the starter culture and set to the side. You starter culture needs about 30 minutes to "wake-up" before use. Also soak your casing in luke warm water.
• Mix the meat, seasonings, and re-hydrated culture together. You mince meat will be very sticky when finished
• Stuff your mince into a 61mm natural hog casing making sure there are no air pockets. Tie the end with some butchers twine. Prick with a sausage pricker and weigh your salami. Record the weight
• Ferment your salami between 75f- 90F with 90% humidity for 12-24 hours (these parameters are for this culture, other culture require different parameters). If you plan on cold smoking then do it while you are fermenting the salami.
• While this sausage is fermenting we will be cold smoking it as well. Cold smoke for 3-6 hours with an applewood, pecan, or cherry wood.
• Test the pH at 12 hours to see where you are at. You are aiming for a ph between 4.9 and 5.2.
• Once you have reached your target pH place your salami in your drying chamber at 55F with 80% Humidity. Let it dry in this chamber until you have reached a 38%-40% weight loss.

EASY VENISON SALAMI

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 MAPLE BREAKFAST SAUSAGE

Steps:

• Cube Venison and put in freezer. Cube Pork Shoulder and put in freezer. You want to ensure all the meat is partially frozen before grinding so you may need to go mix up the meat in the bowl after 20-30 minutes. Repeat if necessary.
• Course grind the venison and return to the freezer. Grind the pork shoulder and return to freezer.
• In a large bowl mix both the ground venison and ground pork. If you don't have a bowl large enough to mix all at once then just mix equal parts of venison and pork the best you can. If your hands should hurt due to the meat being so cold -- This is Good!
• Add all your dry ingredients in a small bowl, mix, and add to ground meat. Mix by hand and run all the meat back through another course grind.
• Add your liquids (maple syrup and beer) and mix by hand until all is absorbed. Cover meat in large bowl(s) with plastic wrap and put in refrigerator over night.
• Vacuum pack, or use zip lock freezer bags, into 1lb packages and freeze. If you are using zip lock freezer bags ensure you get out as much are as possible before freezing. Vacuum packed meat will last for at least 1-1/2 years in a chest freezer.

VENISON SALAMI

Steps:

• Mix well.
• Cover with plastic wrap pushed down on meat mixture.
• Refrigerate 4 days mixing well at least once a day.
• On 4th day form mixture into long rolls, place on baking sheet.
• Cook 225 F for 4 hours.
• Wrap in plastic wrap and store in the refrigerator.

SIMPLE HOMEMADE VENISON SUMMER SAUSAGE RECIPE

Steps:

• In a large mixing bowl, whisk together the water, curing salt, mustard seeds, garlic powder, pepper, and liquid smoke until well combined and frothy.
• Combine the ground venison, cheddar cheese, and jalapeños by hand or in a stand mixer using a paddle attachment, mixing until everything is well blended and sticky, about 5 minutes.
• Divide the mixture in half. Each half should be about 32 ounces. Roll each half into 2-inch-thick logs about 16 inches long.
• Wrap the logs tightly in foil and refrigerate them for 24 hours.
• The next day, preheat the oven to 300 F. Line a sheet pan with foil.
• Remove the foil from the sausage logs and place the sausages on the prepared sheet pan. Bake the sausage for 1½ to 2 hours, or until the internal temperature reaches 170 F.
• Cool he sausages on a wire rack to room temperature. Dab them with paper towel to remove excess grease.
• Once cool, slice the sausage to your desired thickness and serve.

25 BEST WAYS TO COOK VENISON

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a venison recipe in 30 minutes or less!

VENISON GRAVY

Steps:

• Brown ground venison sausage
• Add flour to cooked wild game
• Slowly add milk
• Bring to boil over low to medium heat
• Simmer for about 5 minutes (or until gravy starts to thicken)
• Rest for an additional 5 minutes (gravy will thicken as it rests)
• Pour over homemade biscuits, and enjoy!
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