Post by olhillbilly on Dec 3, 2008 18:17:41 GMT -6
Found this onna nuther site. The gal posted the recipe an pics of the finished product an talks of how good it is. So it must be a tried an true recipe.
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Venison Salami
3 lbs. ground venison
1 lb. ground pork
1/4 c. Morton's Tender Quick Salt
2tbsp. liquid hickory smoke
2 tsp. black pepper
2 tsp. garlic powder
Peppercorns (whole black pepper) as many as you like
Mix thoroughly: venison and pork. Refrigerate overnight. Add: Liquid hickory smoke, black pepper, garlic powder and peppercorns. Mix well. Divide in half. Make 2 rolls. Put on second rack from bottom in the oven at 225 degrees for 4 hours. Let cool before using.
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She rolls it out in logs that look more like turds. But the slices look good.
Cept I think I would just use freshly ground pepper insteada peppercorns. I dont care ta chew buckshot.
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Venison Salami
3 lbs. ground venison
1 lb. ground pork
1/4 c. Morton's Tender Quick Salt
2tbsp. liquid hickory smoke
2 tsp. black pepper
2 tsp. garlic powder
Peppercorns (whole black pepper) as many as you like
Mix thoroughly: venison and pork. Refrigerate overnight. Add: Liquid hickory smoke, black pepper, garlic powder and peppercorns. Mix well. Divide in half. Make 2 rolls. Put on second rack from bottom in the oven at 225 degrees for 4 hours. Let cool before using.
==============================================
She rolls it out in logs that look more like turds. But the slices look good.
Cept I think I would just use freshly ground pepper insteada peppercorns. I dont care ta chew buckshot.
