This is my grandmothers recipe for homemade salami you can use ground beef also if you dont have any venison around Its worth the effort to make it
Prep Time
2 days 1 hr
Dificult
Medium
Servings
2 days 6 hrs 45 mins
Ingredients
Instructions
Place ground venison in a large plastic bowl or bucket. Add the curing mixture
sugar
peppercorns
mustard seed
ground pepper
garlic powder
onion powder
liquid smoke
and salt. Mix well
then cover tightly and refrigerate for 24 hours.
On the second day
mix thoroughly
kneading as you would bread for 2 to 3 minutes. Re-cover and refrigerate for another 24 hours.
On the third day
mix and knead the mixture again for another 2 to 3 minutes. Refrigerate for 1 hour.
Preheat oven to 250 degrees F (120 degrees C).
Shape mixture into 2 or 3 round logs
about 4-inches in diameter. Place on a lightly oiled baking tray and bake in preheated oven for five hours
turning halfway through
until the internal temperature reaches 160 degrees F (70 degrees C). Cool and then refrigerate overnight before slicing and serving.