Venison Salami Recipe -
  • READY IN 2+ days

Venison Salami

Recipe by  

"This is my grandmother's recipe for homemade salami, you can use ground beef also if you don't have any venison around. It's worth the effort to make it."

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Ingredients Edit and Save

Original recipe makes 5 pounds Change Servings
  • PREP

    45 mins
  • COOK

    5 hrs

    2 days 6 hrs 45 mins


  1. Place ground venison in a large plastic bowl or bucket. Add the curing mixture, sugar, peppercorns, mustard seed, ground pepper, garlic powder, onion powder, liquid smoke, and salt. Mix well, then cover tightly and refrigerate for 24 hours.
  2. On the second day, mix thoroughly, kneading as you would bread for 2 to 3 minutes. Re-cover and refrigerate for another 24 hours.
  3. On the third day, mix and knead the mixture again for another 2 to 3 minutes. Refrigerate for 1 hour.
  4. Preheat oven to 250 degrees F (120 degrees C).
  5. Shape mixture into 2 or 3 round logs, about 4-inches in diameter. Place on a lightly oiled baking tray and bake in preheated oven for five hours, turning halfway through, until the internal temperature reaches 160 degrees F (70 degrees C). Cool and then refrigerate overnight before slicing and serving.
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Reviews More Reviews

Most Helpful Positive Review
Dec 11, 2006

I have made this before ... it's a great to serve with crackers and cheese. After mixing the ingrediants though, I roll it into logs then wrap each log in plastic wrap and let sit in the fridge for 24 hours before baking.

Most Helpful Critical Review
Dec 10, 2007

With following the recipe exactly, the salami logs were very dry and not much taste. Will try another recipe next time.


6 Ratings

Sep 01, 2011

I think this is a great recipe! The only change I would suggest for those who think it comes out dry is to wrap the logs in tinfoil and poke tiny holes in the foil. That way some of the moisture can escape but the meat will not be as dry. It will still firm up nicely and once unwrapped and cooled for a few minutes before putting in the fridge, it will still have a great color and texture. I have made this many times and it freezes very well.

Mar 15, 2012

Very good recipe. Years ago I had a very similiar recipe but unfortunately lost it. This one is almost identical. For those who think it turns out dry here's a tip. Venison no matter what you do will always be dry! I make mine with 4 lbs venison and 1 lb beef or pork (whichever you prefer). Just helps add some fat and adds a little flavor as well!

Dec 30, 2007

This is a great recipe

Oct 29, 2014

This recipe is easy to make, and very good no matter how you tweek it. I stuffed it into sausage casing and it turned out like store bought Thanks.


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  • Calories
  • 77 kcal
  • 4%
  • Carbohydrates
  • 1.3 g
  • < 1%
  • Cholesterol
  • 48 mg
  • 16%
  • Fat
  • 1.7 g
  • 3%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 13.2 g
  • 26%
  • Sodium
  • 553 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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