Venison Hard Salami Recipe

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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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Food Tip
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

Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table.
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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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