I got this recipe from an old northeast Nebraska back country farm wife in 1977. That was the year I took my first whitetail, in fact it was taken on her farm. She said it was a “”hand me down”” recipe and actually had never wrote it down until I asked for it ! Which I did after trying some of her Salami. It is 100% deer and NO pork or beef is added to it. I am guessing this makes it very healthy. My wife loves this salami on Ritz crackers with a slice of cheese. It’s also good on a sandwich or just plain by its self…..ENJOY !!!!!…
Submitted by Don H.
– 5 pounds ground venison
– 5 Rounded tsp. Morton’s tender quick salt
– 2 ½ tsp. mustard seed
– 2 ½ tsp. celery seed
– 2 ½ tsp. garlic salt
– 2 ½ tsp. cracked black pepper
– 2 tsp. salt
– 1 tsp. hickory smoke salt
– 2 Tbsp. brown sugar
Mix all ingredients thoroughly . Refrigerate mixture for three days, taking it out to remix at least once a day. On the fourth day, shape the mixture into small loaves, about 2 1/2″ x 6″ long, or stuff in 1½” X 12″ casing. Put on cookie sheet and bake about 8 hours at just less than 200 degrees.