Smoke Venison Salami


Smoke Venison Salami

Cook Time: 240

Serving Size: 4


  • 2 lbs. ground venison
    1 tsp. mustard seed
    1 tsp. hot pepper flakes
    1 tsp. freshly ground pepper
    1 tbsp. curing salt
    4 garlic cloves, minced
    1 tsp. chili powder


  1. Mix meat with salt and remaining spices
    Refrigerate, covered for 3 days, stirring at least once a day.
    Shape into 2 logs about 1 lb. each (they will be about 2 inches in diameter)
    Place in smoker with mesquite, hickory, or cherry wood chips, and smoke for 4 hours at 120 degrees, turning occasionally.
    Then place in a 160 degree oven for 4 hours to finish drying.
    Cool completely, wrap and refrigerate
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