Venison Salami

Elevate your charcuterie game with this rustic and flavorful Venison Salami recipe, a perfect blend of lean, protein-rich venison and buttery pork fatback. Seasoned with aromatic spices like garlic powder, fennel seeds, and a touch of smoky paprika, this artisan salami delivers a balanced medley of savory, spicy, and subtly sweet notes. Crafted using traditional curing methods with Cure #2 and slow-aged for 4-6 weeks, this recipe yields perfectly textured salami with a rich depth of flavor. Ideal for a charcuterie board, your next gourmet gathering, or as a hearty snack, this homemade venison delicacy offers an authentic taste of dry-cured perfection. Keywords: venison salami recipe, homemade salami, dry-cured meats, charcuterie board ideas, traditional curing techniques.

Nutriscore Rating: 45/100

Prep Time:60 mins

Cook Time:0 mins

Total Time:60 mins

Servings: 10

Ingredients

• 1000 grams Venison (ground)
• 400 grams Pork fatback (ground)
• 25 grams Kosher salt
• 6 grams Cure #2 (curing salt with nitrates, for dry-cured meats)
• 5 grams Dextrose (or sugar)
• 5 grams Black pepper (ground)
• 4 grams Garlic powder
• 4 grams Paprika (sweet or smoked)
• 2 grams Fennel seeds (optional)
• 2 grams Red chili flakes (optional, for heat)
• 80 ml Ice water
• 1 package Natural hog casings

Directions

Step 1

1. Rinse the natural hog casings in cold water to remove excess salt and soak them in fresh water for at least 30 minutes. Set aside.

Step 2

2. In a large mixing bowl, combine the ground venison and pork fatback. Mix well to distribute evenly.

Step 3

3. Add the kosher salt, Cure #2, dextrose, black pepper, garlic powder, paprika, fennel seeds, and red chili flakes (if using). Mix thoroughly by hand or using a stand mixer until the mixture becomes sticky and cohesive.

Step 4

4. Gradually add the ice water, mixing continuously to ensure it is absorbed evenly.

Step 5

5. Prepare the sausage stuffer with a small nozzle attachment and slide the soaked casings onto the nozzle, leaving a couple of inches overhang to tie off.

Step 6

6. Carefully feed the meat mixture into the stuffer, making sure the filling is compact and there are no air pockets. Twist each salami link to the desired length (typically 12-16 inches), leaving enough space to tie off each end with butcher's twine.

Step 7

7. Prick any visible air pockets with a sterilized sausage needle or pin to allow air to escape and prevent imperfections during drying.

Step 8

8. Weigh each salami, record the weight, and write it down. The salami will need to lose about 30-40% of its weight during the drying/curing process.

Step 9

9. Hang the salami in a controlled environment with a temperature of 50-60°F (10-15°C) and a relative humidity of 75-80%. Ensure good airflow around each salami.

Step 10

10. Allow the salami to cure for 4-6 weeks, checking periodically to ensure proper drying conditions are maintained. The salami is ready when it has lost 30-40% of its original weight.

Step 11

11. Once cured, slice thinly and serve as part of a charcuterie board or as a snack. Store any unused salami in the refrigerator, or vacuum seal and freeze for longer storage.

Nutrition Facts

Serving size	(1779.2g)

Amount per serving	% Daily Value*
Calories	5745.6

Total Fat 517.1g	0%
Saturated Fat 196.3g	0%
Polyunsaturated Fat g
Cholesterol 1335mg	0%
Sodium 11388.6mg	0%
Total Carbohydrate 17.0g	0%
Dietary Fiber 5.1g	0%
Total Sugars 5.7g
Protein 273.5g	0%

Vitamin D 0IU	0%
Calcium 213.7mg	0%
Iron 39.0mg	0%
Potassium 3633.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 80.0%

Protein: 18.8%

Carbs: 1.2%