Venisalami
"When researching how to make bologna, salami and kielbasa, a zazz member posted a recipe for Raleigh Boaze’s Venison Loaf in the outdoor grilling/smoking forum. I didn't want to use just the venison the recipe called for as I didn't want a dry bologna, so I changed this to a pork and venison mixture. I also changed the amounts for the seasonings, but this is based on the recipe posted in the forums by shadows1. It turned out very good but more like a salami."
Ingredients
Nutritional
- Serving Size: 1 (95.8 g)
- Calories 170
- Total Fat - 8.6 g
- Saturated Fat - 2.9 g
- Cholesterol - 67 mg
- Sodium - 81.3 mg
- Total Carbohydrate - 0.6 g
- Dietary Fiber - 0.1 g
- Sugars - 0 g
- Protein - 21.9 g
- Calcium - 15.6 mg
- Iron - 1.7 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Place all the ingredients in a large bowl and knead the mixture for a good 5 minutes.
Step 2
Refrigerate for 24 hours.
Step 3
Remove from fridge and allow to sit at room temperature for an hour.
Step 4
Soak casings as per manufacturer’s instructions.
Step 5
Soak wood chips for at least 30 minutes. (I use maple wood chips)
Step 6
Pack the mixture into 2 1/2 inch casings and tie both ends securely with butcher’s twine.
Step 7
Place in the smoker (I place mine on the rack furthest from the burner, so top rack)
Step 8
Light the smoker and smoke between 225 and 250 for 1 1/2 hours turn; the smoker off and leave the sausage in the unopened smoker for another 30 minutes.
Step 9
Place in the refrigerator and cool completely before slicing.
Tips
- Smoker
- Butcher's twine