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Venisalami

Here's how you make Venisalami
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  • Servings: 24
  • Prep: 20m
  • Cook: 90m
    • The following recipe serves 24 people.

Ingredients

The ingredients are:
  • 3 pounds ground pork
  • 2 pounds venison, ground
  • 1 tablespoon garlic powder
  • 3 teaspoons ground mustard
  • Instacure (#1 2 teaspoons)
  • 1 teaspoon ground black pepper
  • 1 teaspoon celery seed
  • 1 teaspoon ground star anise
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground fennel seeds
  • 1/2 teaspoon liquid smoke
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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

Don't forget the following tips and variations.
  • Smoker
  • Butcher's twine

We hope you enjoy this recipe!

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