Taste and add additional salt and pepper, if desired. When all of the browned meat is placed into the crockpot, pour blended broth/vegetable gravy over meat. Cover and cook on …
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To start the salami, finely dice the fat (this may be easier if frozen) Mix the salt and curing salt through the minced venison and place in a bowl over ice. Once chilled, place the minced venison and back fat in the bowl of a food mixer in the fridge until needed
Bake 4 hours at 180 degrees. Turn rolls 3 timesduring baking. Salami may be cooked longer it you wish it to be firmer. Venison Hard Salami 5 ts Tender quick salt OR hamburger 2 1/2 ts Garlic salt 1 ts Hickory smoked salt/liquid 5 lb Venison without suet/fats 2 1/2 ts Coarse black pepper Flavoring Mix all ingredients in a pan.
It's worth the effort to make it. 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.
Twist into sausages and prick with a pin to allow any air to escape and help the drying process Place the sausages on a cooling rack on a tray covered with a clean towel for 12 hours at room temperature, preferably 30°C. This will allow the good bacteria to grow Hang the salamis at 15°C with 70% humidity for 12-18 days