Does anyone have a good recipe for deer salami and/or slim jims?
Thanks in advance....
Deer Salami, anyone have a good recipe?
- Gundogs/Nebraska
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- Location: North Platte, Nebraska
Deer Salami, anyone have a good recipe?
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Re: Deer Salami, anyone have a good recipe?
Ingredients
5 pounds ground venison
2 1/2 tablespoons sugar-based curing mixture (such as Morton® Quick Cure®)
2 tablespoons white sugar
3 tablespoons cracked peppercorns
4 teaspoons mustard seed
2 teaspoons ground black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons hickory-flavored liquid smoke
1 1/2 teaspoons salt
Directions
1.Place ground venison in a large plastic bowl or bucket. Add the curing mixture, sugar, peppercorns, mustard seed, ground pepper, garlic powder, onion powder, liquid smoke, and salt. Mix well, then cover tightly and refrigerate for 24 hours.
2.On the second day, mix thoroughly, kneading as you would bread for 2 to 3 minutes. Re-cover and refrigerate for another 24 hours.
3.On the third day, mix and knead the mixture again for another 2 to 3 minutes. Refrigerate for 1 hour.
4.Preheat oven to 250 degrees F (120 degrees C).
5.Shape mixture into 2 or 3 round logs, about 4-inches in diameter. Place on a lightly oiled baking tray and bake in preheated oven for five hours, turning halfway through, until the internal temperature reaches 160 degrees F (70 degrees C). Cool and then refrigerate overnight before slicing and serving.
5 pounds ground venison
2 1/2 tablespoons sugar-based curing mixture (such as Morton® Quick Cure®)
2 tablespoons white sugar
3 tablespoons cracked peppercorns
4 teaspoons mustard seed
2 teaspoons ground black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons hickory-flavored liquid smoke
1 1/2 teaspoons salt
Directions
1.Place ground venison in a large plastic bowl or bucket. Add the curing mixture, sugar, peppercorns, mustard seed, ground pepper, garlic powder, onion powder, liquid smoke, and salt. Mix well, then cover tightly and refrigerate for 24 hours.
2.On the second day, mix thoroughly, kneading as you would bread for 2 to 3 minutes. Re-cover and refrigerate for another 24 hours.
3.On the third day, mix and knead the mixture again for another 2 to 3 minutes. Refrigerate for 1 hour.
4.Preheat oven to 250 degrees F (120 degrees C).
5.Shape mixture into 2 or 3 round logs, about 4-inches in diameter. Place on a lightly oiled baking tray and bake in preheated oven for five hours, turning halfway through, until the internal temperature reaches 160 degrees F (70 degrees C). Cool and then refrigerate overnight before slicing and serving.
http://www.perfectpedigrees.com/4genview.php?id=1103
http://www.perfectpedigrees.com/4genview.php?id=5210
"If there are no dogs in Heaven,
then when I die I want to go
where they went."
Will Rogers, 1897-1935
http://www.perfectpedigrees.com/4genview.php?id=5210
"If there are no dogs in Heaven,
then when I die I want to go
where they went."
Will Rogers, 1897-1935
Re: Deer Salami, anyone have a good recipe?
http://www.perfectpedigrees.com/4genview.php?id=1103
http://www.perfectpedigrees.com/4genview.php?id=5210
"If there are no dogs in Heaven,
then when I die I want to go
where they went."
Will Rogers, 1897-1935
http://www.perfectpedigrees.com/4genview.php?id=5210
"If there are no dogs in Heaven,
then when I die I want to go
where they went."
Will Rogers, 1897-1935