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VENISON SALAMI

DEER SALAMI

Mix all ingredients except water together. Form into desired size roll. Wrap in foil and place in refrigerator for 24 hours. Punch holes in bottom of foil with a toothpick or fork. Place on a broiler pan rack. Pour water in bottom of broiler pan. Bake at 325 degrees for 90 minutes. Leave in foil and store in an airtight container in refrigerator for 24 hours.

Listing Last Modified: Sun Mar 04 2007

 


Views: 71

DEER SALAMI

Using hands, mix all ingredients thoroughly in a glass or plastic bowl. Cover, let stand in refrigerator for 24 hours. Make 2 rolls about 10 to 12 inches long, wrap in aluminum foil. Punch small holes in several places around the foil to allow for drainage during cooking. Place rolls on a rack in a foil lined 9x13x2 inch pan. Bake in a preheated 350 degree oven for 1 hour. Remove from oven, let stand 30 minutes or until the rolls can be handled. Remove the foil. Soak up excess liquid and fat with paper towels. Rewrap in clean aluminum foil. Allow to cool before slicing.

Listing Last Modified: Sun Mar 04 2007

 


Views: 71

VENISON SALAMI

Mix ingredients well and divide into 2 equal parts and form loaves about 4 inches thick in diameter. Wrap each loaf in heavy duty aluminum foil and refrigerate for 24 hours. Place loaves (still foil wrapped) into large kettle of cold water to cover. Boil for 1 hour, remove salami from foil and drain thoroughly on paper toweling. Chill before slicing.

Listing Last Modified: Sun Mar 04 2007

 


Views: 59

VENISON SALAMI

Mix all together. Refrigerate covered 3 days, mixing each day. Fourth day shape into rolls, place on broiler pan to cook so meat can drain. Bake at 175 degrees for 8 hours, turning meat halfway, 4 hours.

Listing Last Modified: Sun Mar 04 2007

 


Views: 62

VENISON SALAMI

Mix all ingredients well. Refrigerate 24 hours. Mix well again and refrigerate again for 24 hours. Divide into 5 equal parts and shape into oblong rolls. Put on broiler pan and bake at 150 degrees for 8 hours.

Listing Last Modified: Sun Mar 04 2007

 


Views: 72

VENISON SALAMI

Mix thoroughly: venison and pork. Refrigerate overnight. Add: Liquid hickory smoke, black pepper, garlic powder and peppercorns. Mix well. Divide in half. Make 2 rolls. Put on second rack from bottom in the oven at 225 degrees for 4 hours. Let cool before using.

Listing Last Modified: Sun Mar 04 2007

 


Views: 60