Venison Salami

Ingredients and Weight:

• 1 pound venison shoulder, boneless and skinless
• 1/2 pound pork shoulder, boneless and skinless
• 2 tablespoons red wine vinegar
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1/2 teaspoon black pepper
• 1/4 teaspoon smoked paprika
• 1/8 teaspoon cayenne pepper
• 1/4 cup water

Preparation Time:

15 minutes

Cooking Time:

3 hours

Difficulty Level:

2 (Intermediate)

Preparation Method Steps:

1. Trim any excess fat from the venison and pork. Cut the meat into 1-inch cubes.
2. In a large bowl, combine the venison, pork, vinegar, soy sauce, brown sugar, garlic powder, onion powder, black pepper, smoked paprika, cayenne pepper, and water. Mix well to coat the meat.
3. Cover the bowl and refrigerate for at least 4 hours, or overnight.
4. Using a meat grinder, grind the meat mixture through a medium-sized die.
5. Stuff the ground meat into a 4-inch natural sausage casing. Twist the ends of the casing to seal.
6. Hang the salami in a cool, dry place for 3 hours, or until the casing is dry to the touch.
7. Smoke the salami at 150°F for 2 hours.
8. Increase the smoking temperature to 175°F and continue smoking for 1 more hour.
9. Let the salami cool to room temperature before slicing and serving.

Nutritional Information:

Per serving (1 slice):

• Calories: 150
• Fat: 10g
• Saturated Fat: 5g
• Cholesterol: 70mg
• Sodium: 350mg
• Carbohydrates: 0g
• Protein: 15g

Dish Characteristics:

• Rich and flavorful
• Slightly spicy
• Smokey
• Perfect for serving as an appetizer or snack

User Comments:

• "This venison salami is absolutely delicious! The flavors are incredible and the texture is perfect."
• "I love the smokiness of this salami. It's a great way to enjoy venison."
• "This is one of the best salamis I've ever had. I highly recommend it."

Special Precautions and Tips:

• Use fresh, high-quality meat for the best results.
• Grind the meat mixture through a medium-sized die to ensure a consistent texture.
• Let the salami dry for at least 4 hours before smoking. This will help to prevent the casing from splitting.
• Do not overcook the salami. The meat should be cooked through but still slightly moist.