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Venison Salami

Venison Salami

  • 2 pounds venison hamburger
  • 1 tsp. black pepper
  • 2 tsp. curing salt
  • 1 tsp. dry mustard
  • 1 tsp. garlic powder
  • 1/4 tsp. cayenne pepper
  • 1 tsp. onion powder
  • 1 cup water

Preparation -
Mix all ingredients well. Divide into 2 equal parts. Form loaves about 4 inches in diameter. Wrap each loaf in heavy duty aluminum foil. Refrigerate for 24 hours. Place the loaves (still foil wrapped) into a large kettle. Add cold water to cover. Boil for one hour. Remove the salami from the foil; drain thoroughly on paper towels. Chill before slicing.

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Content copyright © 2013 by Sandy Moyer. All rights reserved.
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