Moosalami (Smoked)
Recipe: #10396
August 27, 2013
Categories: Game, Moose, Native American, Smoker, Gluten-Free, No Eggs, Non-Dairy, Venison, more
"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."
Ingredients
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 by Step Method
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
- Smoker
- Butcher's twine
- Fibrous casings (2 1/2 inch circumference)