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“This is a variation of recipezaar.com Venison Salami by Aroostook. This recipe is less salty, uses casings, and is prepared in a smoker. I've written the recipe for 1 lb of deer meat. Adjust according to what you plan to make.”
READY IN:
123hrs
SERVES:
4-6
YIELD:
4-6 sticks
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix all ingredients together.
  2. Push plastic wrap down over the meat.
  3. Refrigerate for 4 days mixing once per day.
  4. Stuff into casings forming links about 6 inches long. (20 / 22mm sheep casings work well.).
  5. Place in smoker and smoke according to your smoker's directions.
  6. After smoking is complete the links can be cut apart.

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