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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.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.



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