Ingredients with Measurements:
- 2 lbs ground venison
- 1 lb ground pork
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp paprika
- 1 tbsp black pepper
- 1 tbsp fennel seeds
- 1 tbsp mustard seeds
- 1 tbsp red pepper flakes
- 1 tbsp salt
- 1/2 cup red wine
- 1/2 cup cold water
- 2 tbsp corn syrup solids
- 1/2 tsp sodium nitrite
Special equipment needed:
- Meat grinder
- Sausage stuffer
- Butcher's twine
- Smoker
Step-by-step instructions:
1. In a large mixing bowl, combine the ground venison, ground pork, garlic powder, onion powder, paprika, black pepper, fennel seeds, mustard seeds, red pepper flakes, and salt. Mix well.
2. In a separate bowl, mix together the red wine, cold water, corn syrup solids, and sodium nitrite until fully dissolved.
3. Pour the liquid mixture into the meat mixture and mix thoroughly.
4. Cover the bowl with plastic wrap and refrigerate for at least 24 hours to allow the flavors to meld.
5. After 24 hours, remove the mixture from the refrigerator and grind it through a meat grinder using a fine grinding plate.
6. Once the meat is ground, stuff it into sausage casings using a sausage stuffer.
7. Tie off the ends of the sausages with butcher's twine and hang them in a cool, dry place to dry for 24-48 hours.
8. Preheat your smoker to 150°F and smoke the sausages for 6-8 hours, or until the internal temperature reaches 155°F.
9. Remove the sausages from the smoker and let them cool to room temperature.
10. Once cooled, remove the butcher's twine and slice the venison salami into thin rounds.
- Time:
Preparation time: 30 minutes
- Refrigeration time: 24 hours
- Drying time: 24-48 hours
- Smoking time: 6-8 hours
Temperature:
- Refrigerator temperature: 40°F or below
- Smoker temperature: 150°F
Serving size:
- Makes approximately 2 lbs of venison salami
- Serving size: 2 oz
Nutritional information:
- Calories: 120
- Fat: 7g
- Protein: 12g
- Carbohydrates: 1g
- Fiber: 0g
- Sodium: 400mg
Substitutions for ingredients:
- Ground beef or ground lamb can be substituted for the ground pork.
- White wine or apple cider vinegar can be substituted for the red wine.
- Honey or maple syrup can be substituted for the corn syrup solids.
Variations:
- Add in diced jalapenos or cheddar cheese for a spicy or cheesy twist.
- Use different spices such as coriander, cumin, or allspice for a different flavor profile.
- Experiment with different types of meat such as elk or bison.
Tips and tricks:
- Make sure all equipment and surfaces are clean and sanitized before starting.
- Keep the meat mixture and sausage casings as cold as possible to prevent spoilage.
- Use a meat thermometer to ensure the internal temperature of the sausages reaches 155°F.
- Store the venison salami in the refrigerator or freezer to extend its shelf life.
Storage instructions:
- Store the venison salami in an airtight container in the refrigerator for up to 2 weeks.
- For longer storage, freeze the venison salami for up to 6 months.
Reheating instructions:
- Venison salami is best served cold, but can be heated in a skillet or on a grill for a few minutes if desired.
Presentation ideas:
- Arrange the sliced venison salami on a charcuterie board with crackers, cheese, and fruit.
- Use the venison salami as a pizza topping or in a sandwich.
Garnishes:
- Fresh herbs such as parsley or thyme
- Sliced olives or pickles
- Mustard or honey
Pairings:
- Red wine such as Cabernet Sauvignon or Syrah
- Dark beer such as Stout or Porter
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Potato salad
Troubleshooting advice:
- If the sausages are too dry, increase the humidity in the drying area by placing a bowl of water nearby.
- If the sausages are too moist, increase the drying time or decrease the amount of liquid added to the meat mixture.
Food safety advice:
- Always wash your hands and equipment thoroughly before and after handling raw meat.
- Keep the meat mixture and sausage casings as cold as possible to prevent bacterial growth.
- Use a meat thermometer to ensure the internal temperature of the sausages reaches 155°F.
Food history:
- Salami is a type of cured sausage that originated in Italy and is typically made from beef or pork.
Flavor profiles:
- The venison salami has a bold and savory flavor with hints of garlic, onion, and fennel.
Serving suggestions:
- Serve the venison salami as an appetizer or snack with crackers and cheese.
- Use the venison salami as a pizza topping or in a sandwich.
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