 |
Prep Time: 180 Minutes Cook Time: 7200 Minutes |
Ready In: 7380 Minutes Servings: 6 |
|
This is a variation of Venison Salami by Aroostook. This recipe is less salty, uses casings, and is prepared in a smoker. I've written the recipe for 1 lb of deer meat. Adjust according to what you plan to make. Ingredients:
1 lb ground deer meat |
1 tablespoon morton tender quick salt |
1/2 teaspoon cracked black pepper |
1/2 teaspoon garlic powder |
1/2 teaspoon mustard seeds |
Directions:
1. Mix all ingredients together.
2. Push plastic wrap down over the meat.
3. Refrigerate for 4 days mixing once per day.
4. Stuff into casings forming links about 6 inches long. (20 / 22mm sheep casings work well.).
5. Place in smoker and smoke according to your smoker's directions.
6. After smoking is complete the links can be cut apart.
|
|