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Venison Salami Recipe

This recipe has been handed down for years & years in my family, Hope you enjoy it as much as we do!.

Good luck and Happy Hunting,
Jesse Bannon

10 servings (aprox)
Cook Time: 6 hours


5 lbs. of ground venison
2 1/2 teaspoons cracked pepper
2 1/2 teaspoons mustard seed
2 1/2 teaspoons garlic salt
2 tablespoons hickory smoked salt
5 teaspoons curing salt (Morton's tender quick)

Mix well, knead like bread dough refrigerate for 24 hours. Mix again once per day and do this every day for 3 days (total 72 hours)

Form into 2 logs or 3 short rolls Place on broiler pan

Bake at 150 or 180 degrees for 8-10 hours After 4 hours, turn the meat over so both sides brown.

Note: Meat must be able to drain. As it bakes it will form it's own casing.

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