Elk Salami Recipes

Steps:

• 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.

Steps:

• In a large bowl, mix together the ground beef, garlic powder, onion powder, mustard seed, curing salt, black pepper and liquid smoke. Mix in the red pepper flakes if desired. Roll the mixture into a 2 inch diameter log, and wrap tightly in aluminum foil. Refrigerate for 24 hours.
• Preheat the oven to 325 degrees F (165 degrees C). Make a few slits in the bottom of the roll to allow the fat to drain when cooking. Place roll onto a broiler pan, and fill the bottom part of the pan with about 1 inch of water to keep the salami moist.
• Bake for 90 minutes in the preheated oven. Remove from pan and cool completely before unwrapping the salami. Slice and eat as lunch meat, or serve on a tray with crackers and cheese.

Steps:

• Combine the ground elk and pork.
• Combine the liquid smoke and water and add to the ground meat mixture. Mix well.
• In a small bowl combine the rest of the ingredients. Using your hands, add the spice mixture to the meat mixture. Mix well.
• Shape the meat into rolls about 2.5 inches in diameter. Wrap each roll in foil (heavy duty foil), closing tightly down the center and on the ends.
• Refrigerate for 24 hours.
• Using a fork, make holes through the foil 1 inch apart on the bottom of the foil opposite the fold.
• Preheat the oven to 325 degrees.
• Put a rack in a large shallow pan. Place the foil wrapped logs on the rack.
• On the bottom rack of the oven place a pan of hot water to create steam.
• Put the pan of meat on the middle shelf at the center of the oven.
• Bake for 2 hours.
• Remove the foil and put the meat rolls on the rack to drain and cool. The meat will still be fairly pink both on the outside and inside.
• When cool, wrap again in foil. Can be kept in the refrigerator for about 10 days or in the freezer for about 1 month.

Steps:

• Mix well.
• Cover with plastic wrap pushed down on meat mixture.
• Refrigerate 4 days mixing well at least once a day.
• On 4th day form mixture into long rolls, place on baking sheet.
• Cook 225 F for 4 hours.
• Wrap in plastic wrap and store in the refrigerator.