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
- Mix well
- Roll into tubes in Aluminum foil or wax paper,
- or stuff into large casings.
- Refrigerate over night or longer.
- Bake on a rack (or hanging if you used casings) at 200 F for 4 h turning once