Venison Hard Salami Recipe




Venison Hard Salami Ingredients

5 lb venison without suet/fats
1 or hamburger
5 tsp tender quick salt
2 1/2 tsp coarse black pepper
2 1/2 tsp garlic salt
1 tsp hickory smoked salt/liquid
1 flavoring

A Recipe for
Venison Hard Salami

 

Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.




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Pack food in a cooler with ice or ice packs. Only pack foods which have been chilled to a temperature below 40 degrees F - do not use the cooler to chill room temperature foods. When finished serving cold foods, promptly return them to the cooler. If you plan to cook meat, poultry or fish on a grill while picnicking, pack carefully to prevent leakage, and take along baby wipes or moistened towelettes to wash up with after handling raw foods. A spray bottle filled with clean water and soap is another alternative - this works well for hands as well as surfaces.


This Recipe for Venison Hard Salami is one of thousands in the Recipes-to-go Meat Cookbook.


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This is a recipe for Venison Hard Salami from the recipe cookbook of Recipes-to-go (Meat)


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Venison Hard Salami recipe - a tasty recipe for you to add to your collection!

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Venison Hard Salami

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Venison Hard Salami Directions

Mix all ingredients in a pan. Keep refrigerated and covered. Mix well
once a day for 3 days. On 4th day form in firm compact rolls and
place on broiler pan. Bake 4 hours at 180 degrees. Turn rolls 3
timesduring baking. Salami may be cooked longer it you wish it to be
firmer.

Serves: 1

 

 

 

 

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Venison Hard Salami Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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