Moosalami (Smoked)

48
Servings
30m
Prep Time
90m
Cook Time
2h
Ready In


"I have been researching how to make homemade salami (summer sausage)with wild meat for a while now. I experimented quite a few times with this and I am finally happy with the end result of this one. Here is my recipe for homemade smoked salami using wild meat."

Original recipe yields 48 servings
OK

Nutritional

  • Serving Size: 1 (46 g)
  • Calories 52.5
  • Total Fat - 1.3 g
  • Saturated Fat - 0.4 g
  • Cholesterol - 25 mg
  • Sodium - 32.2 mg
  • Total Carbohydrate - 0.9 g
  • Dietary Fiber - 0.1 g
  • Sugars - 0.4 g
  • Protein - 9.2 g
  • Calcium - 7.3 mg
  • Iron - 0.8 mg
  • Vitamin C - 1.6 mg
  • Thiamin - 0.1 mg

Step 1

Mix all the ingredients together well in a large bowl; cover with plastic wrap and refrigerate overnight. (I knead this for about 5 minutes)

Step 2

Pack the mixture into casings and make sure both ends are secured tightly using butcher’s twine.

Step 3

Insert the meat thermometer at either end and smoke between 250 and 275 degrees for approximately 1 1/2 hours or until meat thermometer reads 160 degrees Fahrenheit. Turn smoker off and leave the salami inside the smoker for another 15 minutes.

Step 4

Remove from smoker and allow cooling completely before slicing into to the salami.

Step 5

Use in sandwiches or on a meat platter with cheese and crackers.

Tips & Variations


  • Smoker
  • Butcher's twine
  • Fibrous casings (2 1/2 inch circumference)

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