Venison salami and pepperoni

R

Rock Knocker

Active member
First time I have ever tried this, me and a buddy made 65lbs total. We used 1/3 pork shoulder, not quite pork butt, more like an untrimmed pork butt with some back fat still attached.

Air cured the old school way. It's been hanging for just over two months and I have tried some already. I like it much more than using ground venison for brats, hamburger of sausage.

 
MMmmmm looks good!

Here's a shortcut for those of us who can't wait for the finished product.
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Venison Salami

5 lbs. ground elk or deer

5 rounded tablespoons Morton’s Tenderquick salt

1 tablespoon hickory smoked salt

2 ½ tablespoons mustard seed

2 ½ tablespoons coarse black pepper

2 ½ tablespoons garlic salt

2 ½ tablespoons pepper corns

Mix well, cover and refrigerate. Mix well for three more days. Fourth day, mix and form into firm, compact rolls 1 ½ to 2” diameter and approx. 6” long. Place on broiler pan & bake at 150* for eight hours, turning often. If meat is not extra lean, bake 10-12 hours to get grease out. When cool, wrap in Saran wrap or foil.

Freezes well.

Regards,
hm
 
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