VENISON SALAMI
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
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
SMOKED VENISON SALAMI
A perfect way to preserve some wild game
Provided by Eric
Categories Charcuterie
Number Of Ingredients 12
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.
Nutrition Facts : ServingSize 25 g, Calories 1501 kcal, Carbohydrate 3 g, Protein 77 g, Fat 129 g, SaturatedFat 47 g, Cholesterol 348 mg, Sodium 4539 mg, Fiber 1 g, Sugar 1 g
VENISON SAUSAGES WITH BAY AND GARLIC
This is a basic country style venison sausage. Use it as a master to play with. Vary anything you like, but pay attention to salt. Even a little difference in salt is noticeable.
Provided by Hank Shaw
Categories Cured Meat
Time 1h
Number Of Ingredients 12
Steps:
- Chop meat and fat into chunks that will for into your grinder. (Optional expert step: Mix the salt and curing salt - if using - with just the meat, grind very coarsely -- 10 mm or 12 mm plate -- and refrigerate overnight. If you don't have such a large plate, cut the meat a little finer and do the same thing. This will give you a tighter bind in the finished sausage, which is especially important, as this is a coarsely ground sausage.)
- Take out some hog casings and set in a bowl of warm water.
- When you are ready to grind, mix the meat and fat with all the herbs and spices. If you are using the dry milk powder, mix that in, too. I use it when I slow-smoke sausages; it helps them retain moisture and shrink less after they come out of the smoker. Make sure the meat and fat are 37°F or colder by putting the mixture in the freezer for an hour or so. Put the wine in the fridge.
- Grind through your meat grinder (you can use a food processor in a pinch, but you will not get a very good texture) using the coarse die (6 mm or 7 mm).
- Make sure your sausage is very cold, between 28°F and 32°F. When it's cold enough, take it out of the freezer and add the wine and water. Mix the sausage thoroughly either using a Kitchenaid on low for 60 to 90 seconds or with your (very clean) hands for 2 minutes. This is important to get the sausage to bind properly.
- Stuff the sausage into the casings. Twist off links by pinching the sausage down and twisting and spinning it, first in one direction, and then with the next link, in the other direction; this helps prevent them from unwinding. (Here's a quick video on making the links) Or you could tie them off with butcher's string. Make sure you pierce the links wherever there are air pockets; I use a needle sterilized in the flames of my stovetop. Gently squeeze the links to remove all air pockets.
- Hang the sausages in a cool place for up to a day (ideally hanging in a fridge, but even an hour at room temperature helps a lot). Once they have dried a bit, put in the fridge until needed. They will keep for at least a week refrigerated. If you are freezing the sausages, wait a day before doing so. This will tighten up the sausages and help them keep their shape in the deep-freeze.
Nutrition Facts : Calories 134 kcal, Carbohydrate 2 g, Protein 22 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 77 mg, Sodium 721 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
EASY VENISON SALAMI
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
Categories Other Side Dishes
Number Of Ingredients 12
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 SAUSAGE
Provided by Food Network
Categories main-dish
Time P1DT4h
Yield 24 to 30 sausages
Number Of Ingredients 8
Steps:
- In a large metal bowl, mix sugar, mustard seed, garlic, salt, and pepper with pork and venison. When ingredients are well mixed, grind the meat mixture in a meat grinder. Put the ground meat into a mechanical sausage stuffer. Be sure to push all of the air out of stuffer so there are no air pockets in the sausages. Fill pork casing with ground meat. When casing is filled entirely, find the center of the sausage and fold and pinch in 1/2 on a table. Pinch and twist into sausage links 2 at a time, pulling the "leg" of the sausage through the center each time a twist is made.
- Hang sausage in a smoke house or put sausage in a smoker for approximately 8 to 12 hours.
VENISON SALAMI
Make and share this Venison Salami recipe from Food.com.
Provided by Aroostook
Categories Deer
Time 4h15m
Yield 4 rolls, 20 serving(s)
Number Of Ingredients 5
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.
SMOKED VENISON SAUSAGE
Make the most of your harvest with these easy and delicious Homemade Smoked Deer Sausages. Whether you're processing your own deer or getting it from your local butcher or meat market, homemade venison sausage is easy to make and one of our favorite ways to enjoy deer meat.
Provided by PS Seasoning
Categories Sausage
Time 1h34m
Yield 6
Number Of Ingredients 7
Steps:
- Cut the venison and pork belly into grinderappropriate sized pieces. Place on a tray and in the freezer for 15-20 minutes while you set up the grinder.
- Assemble the grinder with a 3/8" plate to start and grind the meat once through the 3/8" plate.
- Gently combine the Butter Garlic Sausage Seasoning with the once ground meat. Place back in the fridge while you reset the grinder.
- Replace the grinder plate with a 3/16" plate and grind seasoned meat through once.
- Add the binder flour and pink salt to the meat block and combine well with your hands or a meat mixer.
- Add water and mix until protein extraction starts. Prep sausage stuffer with a ¾" horn. Load stuffer with meat block, avoiding any air pockets when loading.
- Thread sausage casings onto horn and gently begin stuffing into casings, leaving just enough give to twist them.
- Link off sausages and use a sausage pricker or sharop knife to remove any air pockets.
- Place on a rack lined sheet tray and place in the fridge overnight to dry and to develop flavors.
- Preheat smoker to 130 degrees F. Hang sausages on smoke sticks, allowing at least 2" between sausages. Place in the smoker for 30 minutes.
- Place ¼ pan of moistened sawdust on the heating element and increase the house temperature to 150 degrees. Smoke for 45 minutes.
- Remove the sawdust and increase the house temperature to 170 degrees and cook for 2-3 hours, or until an internal temperature of the sausage reaches 155 degrees F.
- Take the sausages out of the smokehouse and place in an ice bath for 15-20 minutes to rapidly chill.
- Store in vacuum packed bags for future use or grill up right away and enjoy!
Nutrition Facts : ServingSize 6
VENISON HARD SALAMI
Steps:
- Mix all ingredients in a pan. Keep refrigerated and covered. Mix well once a day for 3 days. On 4th day form in firm compact rolls and place on broiler pan. Bake 4 hours at 180 degrees. Turn rolls 3 timesduring baking. Salami may be cooked longer it you wish it to be firmer.
Nutrition Facts : Calories 3 calories, Fat 0.0427875 g, Carbohydrate 0.85063125 g, Cholesterol 0 mg, Fiber 0.3478125 g, Protein 0.14371875 g, SaturatedFat 0.0128625 g, ServingSize 1 1 Serving (2284g), Sodium 5814.2775 mg, Sugar 0.50281875 g, TransFat 0.0018375 g
VENISON SAUSAGE W/FENNEL
In sausage the ratio of meat to fat is key. Game sausage especially benefits from added fat. A range of 15-30% fat by weight is common. Unless you have pressing diet issues, I recommend the higher end of the range. The most common source is pork fat. Beef fat works too but it is less neutral, bringing beef flavor to the game (which may be good). And it and has a higher melting point. My go-to fat is pork "fatback". Pork shoulder/butt trimmings are great too but usually include a bit of meat, which varies widely based on who did the trimming. Pork butt is 30% fat. Fatback and leaf lard are all fat. Fresh sausages like this can also use pork belly. Or even bacon if the salt, smoke and "bacony" flavor is a good fit with the recipe. I could go either way with this recipe: Pro-bacon because I use this for breakfast sausage -- and well, because bacon. Anti-bacon because the point of this recipe is a fennel-forward flavor I want to leave intact. But there is no wrong answer. If you decide to use bacon or belly for your fat source, pick the fattiest you can find instead of the leanest - the opposite of what you do when buying bacon to cook for breakfast. If picking bacon, adjust the salt down in the recipe to account for the salt in the bacon. And whatever fat source you use, estimate the % of fat/lean when computing how much to use to achieve your desired fat % in the result. Count the venison as 0%. Recommended ratio of lean/fat based on type of fat: - fatty pork butt, 50/50 - fatback or beef suet, 70/30 - fatty pork trimmings, 60/40 - bacon or pork belly - 60/40 if typical, 55/45 if very lean , 65/35 if very fatty,
Provided by Steve Jones
Yield 3 lb meat
Number Of Ingredients 4
Steps:
- grind the fennel and peppercorns together in a spice grinder. Mix with salt.
- Cut fat and meat into ≈ 1" chunks.
- mix all dry ingredients into meat taking care to avoid clumps
- Let rest in the refrigerator a day, mix again. Then stage in the freezer (along with your detachable grinder parts) until stiff but not frozen.
- Grind through a coarse plate (3/8" / 10mm), mix again, and stage in the freezer again.
- Grind through a fine plate (3/16" / 4.5mm) and mix again.
- Stuff into ≈ 22mm collagen or sheep casing links, or package "loose" and use or freeze as appropriate.
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!
Nutrition Facts :
More about "venison salami food"
VENISON SALAMI RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Servings 10Estimated Reading Time 2 minsCategory Starter
VENISON RECIPES - RECIPES FOR DEER MEAT AND ELK | HANK SHAW
From honest-food.net
15 OF THE BEST VENISON SAUSAGE RECIPES - GAME & FISH
From gameandfishmag.com
HOMEMADE VENISON SAUSAGE RECIPES
From barbecue-smoker-recipes.com
THE ONLY VENISON BREAKFAST SAUSAGE RECIPE YOU NEED ...
From themeateater.com
Cuisine AmericanCategory BreakfastServings 2.5
- Chop the pork fatback and meat into 2-inch pieces. Use any tough cut, such as the bottom round, neck meat, or shoulder.
- Mix the salt, herbs, garlic, black pepper, red pepper, sugar, and cloves. Sprinkle the spices across the meat and mix thoroughly.
- Spread the seasoned meat across a metal sheet tray or in a metal bowl. Stick it in the freezer for 30 minutes to chill. The texture should be a little crunchy, but not frozen solid.
- Using the coarse die on your meat grinder, grind the meat into a chilled bowl (I set a smaller bowl inside of a bigger bowl containing ice). If at any point the mixture begins to smear or come out of the grinder mushy, it’s too warm. Transfer the meat back to the freezer for another 30 minutes.
GROUND VENISON BREAKFAST SAUSAGE - PRIMAL PIONEER
From primalpioneer.com
4.5/5 (2)Total Time 25 minsCategory VenisonCalories 222 per serving
- Add in the seasonings, and thoroughly mix all together, blending the spices into the meat mixture.
- To freeze, divide the mixture into approximately one pound sections. Wrap tightly with plastic wrap, then wrap with foil and place into a resealable freezer bag. If you have access to a vacuum seal, you can go that route. Freeze for 6 to 12 months. (Vacuum sealed will last longer.)
- To cook the sausage, heat 1 Tbsp. oil in a skillet over medium heat. Form the sausage into patties and cook for 6-8 minutes on each side or until it reaches an internal temperature of 160 degrees F.
VENISON SAUSAGE RECIPE: THE ART OF SAUSAGE MAKING - STACY ...
From stacylynharris.com
Cuisine AmericanCategory Main Course
- Chill attachments, venison, and pork in the freezer for about an hour. Remove meat from the freezer and cut into 1-inch strips. Mix dry ingredients into the mixture, cover, and return to the freezer for about 30 minutes.
- Meanwhile, if you are going to make link sausage soak the casings in warm water to remove the salt and soften the casings. You can run water through the casings to make sure there are no holes in them.
- Remove equipment and ingredients from the freezer and quickly set up for grinding the meat. Add cold water to the meat and spices and mix with your hands. Place the 3/8-inch plate on the grinder and begin feeding the mixture through the feeder.
- If you are not making link sausage, you can freeze the sausage as you would ground venison. To make the link sausage, place a casing onto the stuffer leaving 6 inches of casing for tying off. Begin stuffing the sausage into the casing leaving about 8 inches to tie of the end of the casing. If you have remaining sausage, use it as patties or ground sausage. Tie off the casing in a knot.
HOMEMADE VENISON SAUSAGE RECIPE | WHAT'S COOKIN' ITALIAN ...
From whatscookinitalianstylecuisine.com
Cuisine AmericanTotal Time 2 hrs 5 minsServings 3Calories 491 per serving
MAKE THIS EASY SPICY VENISON SALAMI TONIGHT. OR… | GRAND ...
From grandviewoutdoors.com
Estimated Reading Time 3 mins
THE HEALTHIEST VENISON SAUSAGE | MEATEATER COOK
From themeateater.com
Servings 6-8Category Main
10 VENISON SAUSAGE RECIPES AND SERVING SUGGESTIONS ...
From delishably.com
Estimated Reading Time 9 mins
3 KILLER HOMEMADE EASY VENISON BREAKFAST SAUSAGE RECIPES ...
From baseoutdoor.com
Estimated Reading Time 4 mins
VENISON - MULTITUDE OF RECIPES TO COOK VENISON EXACTY HOW ...
From venison.com
Estimated Reading Time 7 mins
WHAT TEMPERATURE DOES VENISON SAUSAGE NEED TO BE COOKED TO ...
From foodieandthechef.com
DEER PROCESSING 301: HOW TO MAKE VENISON SAUSAGE RECIPES ...
From mollygreen.com
VENISON SALAMI RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HOMEMADE VENISON SALAMI RECIPE - THE ORIGINAL DRY BAG STEAK
From drybagsteak.com
SMOKED VENISON SUMMER SAUSAGE - WILDGAME GOURMET
From thewildgamegourmet.com
VENISON ITALIAN SAUSAGE | LEM BLOG
From blog.lemproducts.com
10 BEST VENISON SAUSAGE PASTA RECIPES - YUMMLY
From yummly.com
27 VENISON SAUSAGE RECIPES IDEAS | RECIPES, VENISON ...
From pinterest.com
BREAKFAST SAUSAGE SEASONING RECIPE FOR VENISON - SIMPLE ...
From simplechefrecipe.com
DON'S VENISON SALAMI - LEGENDARY WHITETAIL'S BLOG
From community.legendarywhitetails.com
VENISON RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
HOW TO MAKE YOUR BEST VENISON SAUSAGE EVER - DEER AND DEER ...
From deeranddeerhunting.com
10 DELIGHTFUL SPICY VENISON SAUSAGE RECIPES - 800 HOT SAUCE
From 800hotsauce.com
CURLEY'S VENISON BACON SEASONING - ALL INFORMATION ABOUT ...
From therecipes.info
GERMAN DRIED VENISON SAUSAGE RECIPES
From tfrecipes.com
HOW TO MAKE VENISON SAUSAGE | AN OFFICIAL JOURNAL OF THE NRA
From americanhunter.org
BEST VENISON SAUSAGE RECIPES FROM SCRATCH
From misshomemade.com
DRY CURED DEER SAUSAGE RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
110 BEST VENISON & SALAMI IDEAS | VENISON, VENISON RECIPES ...
From pinterest.com
97 BEST VENISON SAUSAGE RECIPES IDEAS | VENISON, DEER ...
From pinterest.ca
VENISON RECIPES | ALLRECIPES
From allrecipes.com
SAUSAGE RECIPES - DEER RECIPES - VENISON SAUSAGE
From deerrecipes.online
DEER SALAMI MAKING RECIPES
From tfrecipes.com
FROM THE COOKBOOK: VENISON SALAMI | AN OFFICIAL JOURNAL OF ...
From americanhunter.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love