Smoke Venison Salami
- 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
- 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