Ingredients Jump to Instructions ↓

  1. 4 lbs 1816g / 64oz Ground venison

  2. 2 Yellow onions - diced

  3. 1/2 lb 227g / 8oz Ground beef suet

  4. 2 teaspoons 10ml Freshly-ground black pepper

  5. 1/2 teaspoon 2 1/2ml Garlic powder

  6. 1 Large can tomato sauce

  7. 5 teaspoons 25ml Salt

  8. 2 1/2 teaspoons 12ml Liquid Smoke

  9. 1 1/2 teaspoons 7 1/2ml Chopped small red chilies

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Mix all ingredients in a non-metal bowl. Refrigerate for 3 days, thoroughly mixing each day with hands. On the fourth day divide mixture into 5 parts. Knead and form into long, thin logs about 12 inches long. Place logs on cookie sheet and bake at around 165 degrees. (Many ovens don't show temperatures below 200 degrees. Estimate and use your judgment.) After 5 hours, turn logs over and cook 5 hours more. Remove from oven and roll in paper towels to remove excess grease. Cool, wrap in foil, and keep in refrigerator. This recipe yields five 12-inch logs. Description: "If you think making salami is mysterious and best left to commercial meat processors, think again. You can easily make this in you kitchen."


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