Bob’s Venison Salami

Bob's Venison Salami
 
Bob’s Venison Salami
Ingredients
  • For every 4 pounds of Venison (caribou, moose, elk, deer, ) add
  • 1 lb ground ham or Bacon
  • 2 T black pepper
  • 2 t garlic powder
  • 2 t cayenne (or to taste)
  • 2 t liquid smoke
  • ½ cup water
  • ½ cup cooking oil
  • 4 T Morton’s Tenderquick
Instructions
  1. Mix well
  2. Roll into tubes in Aluminum foil or wax paper,
  3. or stuff into large casings.
  4. Refrigerate over night or longer.
  5. Bake on a rack (or hanging if you used casings) at 200 F for 4 h turning once

 

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