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Venison Salami

Source of Recipe

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List of Ingredients

4 pounds venison
1 pound fatty ground pork
*1/4 cup curing salt
2 tablespoons Liquid Smoke
1 1/2 teaspoons worcestershire sauce
2 teaspoons cracked pepper or 1 1/2 teaspoons ground pepper



Recipe

Mix well in bowl and chill for 24 hours. After chilling, divide into quarters, shape and roll into "logs" about eight inches long, place each log on a piece of 12x18 inch nylon netting.** Roll up tightly and tie each one with string. Place logs on rack on top of a cookie sheet (spray rack with "Pam" to make clean-up easier). Bake in a 225 degree oven for about 4 hours. Remove logs from oven and pat with paper towels to remove excess fat and oil. After 15 minutes remove netting slowly and allow venison salami rolls to cool. Wrap first in plastic wrap and then in foil. Since there are no preservatives in this recipe, the salami will keep for several weeks in the refrigerator or six months or more in the freezer.
**Nylon netting is sold by the yard at most stores where fabric is sold. Buy the least expensive type of netting with large holes.