Easy Venison Salami

• Meat

  • 1 lb Ground pork
  • 3 lb Venison, ground

• Produce

  • 2 tsp Garlic, dry
  • 2 tsp Onion, dry
  • 2 tsp Onion powder

• Baking & Spices

  • 4 tbsp Mortons tender curing salt
  • 2 tsp Mustard seed, yellow
  • 2 tsp Peppercorns, coarsely ground

• Liquids

  • 2 cup Water

• Other

  • large cookie or baking sheet
  • Heavy-duty aluminum foil
  • 2 tsp Paparika

Found on justapinch.com

Description

Ingredients

• 3 lb ground venison
• 1 lb ground pork (we use pork butt roasts when we grind to add to our venison hamburger)
• 4 Tbsp mortons tender curing salt
• 2 tsp onion powder
• 2 tsp minced garlic (dry)
• 2 tsp minced onion (dry)
• 2 tsp peppercorns, coarsely ground
• 2 tsp paparika
• 2 tsp yellow mustard seed
• 2 c water
• heavy duty aluminum foil
• large cookie or baking sheet

Directions

• 1Combine all ingredents in a large bowl and mix well. Then cover and place in the refrigerator for 24 hours 2Remove from the refrige and knead like you would bread dough for 4 or 5 minutes. Cover and return to the fridge for another 24 hours 3remove from fridge and once again knead the meat mixture for 4 or 5 minutes. return to fridge to chill for 30 minutes 4preheat oven to 250 degrees. Divide into 4 equal parts and shape into logs approximatly 4 inches in diameter 5place each log in the center of a piece of tin foil enough to wrap around the log and crimp at each end. 6Place the wrapped loaves on a foil-covered large cookie sheet. Bake in the pre-heated oven for 3 hours, turn the logs over and bake for another 3 hours. or until meat thermometer gives a internal temp of 162 degrees 7Remove from the oven, unwrap the salami logs and place on paper towels to drain and absorb any excess grease. Once drained place logs in the fefrigerator to chill overnight. ENJOY