Venisalami

24
Servings
20m
Prep Time
90m
Cook Time
1h 50m
Ready In


"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."

Original recipe yields 24 servings
OK

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 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 & Variations


  • Smoker
  • Butcher's twine

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