Cooked Venison Salami

Michigan Venison: How to field dress, butcher, prepare/cook/preserve

Ingredients

  • 19 pounds lean boneless venison
  • 6 pounds ground pork or beef (25 to 30 percent fat)
  • 1 cup (10.5 ounces or 298 grams) salt
  • 1/2 cup (100 grams) sugar
  • 1 quart ice
  • 4 Tbsp. (29.6 grams) ground black pepper
  • 3 Tbsp. (13.5 grams) garlic powder
  • 3 Tbsp. (14.5 grams) coriander seed
  • 4 tsp. (7 grams) ground mace
  • 4 tsp. (7 grams) ground cardamom
  • 3 tsp. (21 grams) cure

Instructions

Grind venison through a 1/2- to 3/4-inch plate. Add seasonings by sprinkling the ingredients over the meat, and add pork or beef. Mix thoroughly. Then grind through a 1/4-inch plate while adding ice. Regrind through a 1/8-inch plate. Stuff into artificial or natural casings 2 to 3 inches in diameter. Hang in smokehouse and heat at 180 degrees F while smoking. Use a meat thermometer and cook to an internal temperature of 165 degrees F. Chill in a cold water bath until internal temperature is 100 degrees F. Refrigerate to 32 to 38 degrees F before slicing.

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