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| VENISON SALAMI | |
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5 lbs. ground venison 5 tsp. Mortons tender quick salt 2 1/2 tsp. coarse black pepper 2 1/2 tsp. garlic salt 2 tsp. mustard seed 1 tsp. smoked salt Mix all together. Refrigerate covered 3 days, mixing each day. Fourth day shape into rolls, place on broiler pan to cook so meat can drain. Bake at 175 degrees for 8 hours, turning meat halfway, 4 hours. | |
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recipe reviews #67494
Secondacrvet (Missouri) says:
Great base recipe loved by everyone I have let try! I have started adding 1 entire .77oz of McCormick's Itallian Herb seasoning ginder to the mix. I cold smoke the log(s) for 45min and then bake. Outta site!
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