tried my hand at making venison salami last week.

I had some vension ready to make hamburger , so I tried it in salami.got all the stuf and made 52lbs. Wed. and put it in the smoker Thursday.

really turned out good.brough a tube to work and had to fight to keep everyone from running over me to get at it.

patting myself on the back a little, but it taste better than that stuff you get from the store.

anyone else ever tried making any.

I would like the recipe, I've made summer sausage which turned out very good.
I used the premixed spices from the sausagemaker.

10-4 ; I will get it written down for you and post later. it truned out really well , the wife made sandwiches with it and added extra pepper and it was great.

I get that for ya.

I too would love the recipie.

Big Guy Special


10 lbs meat, 6 venison, 4 pork
5 Tbs. salt
3 Tbs. Tender quick
2 Tbs. onion powder
2 Tbs. Ground black pepper
2 Tbs. cardamon
1 Tbs. Mustard seed
2 tsp. coriander seed
2 tsp. nutmeg
2tsp. basil
10 tsp. granulated garlic
10 Tbs. Honey
½ cup soya protien
1 cup ice water.
Grind all meats thru a 3/16” plate. Add spices and ice water. Mix well then regrind thru 3/16” plate. Refrigerate for 48 hrs.
Stuff into cloth casings 4” x20”
Place in Smoker at 130 degrees F. for 2 Hours. No smoke.
Remove meat and turn smoker up to get wood charred.
Put back in smoker and smoke at 150 for 4 hrs.
Increase smoker to 200 and smoke for approx. 1 hr until internal temp is 150
Shower with cold water and hang at room temp for a couple of hours.
Refrigerate overnight.

the one I have is just a little different than Big Guy's.

ingrediants for 10 lbs. (25lbs)

2 cups Ice water (5 cups)
5Tb salt (3/4 cup)
2Tb Instucure #1(5)
2 cups Soyprotein concentrate (5)
2Tb ground white pepper(2 1/2)
2Tb nutmeg(5)
2 large cloves garlic (menced)(3 Tb)
6 Tb corn syurp solids(5)
2Tb powdered dextrose (5)
8 lbs meat (elk ; Venson ; beef) (20lbs. 5 lbs. )
2 lbs. pork fat (back fat if possible; from the porkchops)

Grind all meats thru a 3/16” plate. Add spices and ice water. Mix well then regrind thru 3/16” plate. Refrigerate forovernight
Stuff into casings 4” x 24”
Place in Smoker at 130 degrees F. for 2 Hours. No smoke.
turn smoker up to get smoke at 150 for 4 hrs.
Increase smoker to 200 and smoke for approx. 1 hr until internal temp is 155 degrees
Shower with cold water till internal comes down to about 100 and hang at room temp for a couple of hours.
Refrigerate overnight.

Hello Tree Climber. Your recipe sounds a lot like mine. I had been making salami and summer sausage and after a whileI couldn't tell the diff between the two recipies so I combined them and came up with my special version.
I also make a smoked and dried hunter sausage, landjaeger, pepperoni, slim jims, kielbasa, calabrese, maple breakfast links, garlic farmer sausage, and hot Italian sausage, head cheese, liverwurst, peameal and slab bacon. Come the fall/early winter I am very busy grinding, stuffing, smoking, andhunting.

What is the purpose for the soy protein ? Is it just a filler or does it have a particular purpose ?

Soy protien is a binder . It sticks everything together and keeps the meat nice and moist in the finished sausage. If you choose not to put it in your sausage will have a mealy and dryer texture.

That explains some of the crappier sausages that I've had in the past , thanks Big Guy .