Mix all ingredients thoroughly.
Divide into 2 equal parts and form into loaves about 4 inches in diameter.
Wrap each loaf in heavy duty aluminum foil.
Refrigerate 24 hours.
Place loaves, still wrapped in the foil, into large pan of cold water to cover. Bring to a boil and boil the salami for 1 hour.
Remove salami from foil and drain thoroughly on paper toweling.
Chill well before slicing.
Mix
dry ingredients well, then add honey, liquid smoke, tap water,
venison
and beef fat.
Mix all well.
Roll in two loaves. Wrap
in
aluminum
foil.
Bake
at 175\u00b0 to 200\u00b0 for 2 hours. Open
foil and bake for 30 more minutes each side.
The last baking is good in smoker.
Place ground venison in a large plastic bowl
Saute white onions, then scramble with the eggs.
Add cheese and venison sausage or salami.
Serve immediately.
se with game.
This recipe can be doubled.
It
Mix meats together.
In a seperate container mix dry ingredients thoroughly.
Combine meat and spices, mix thoroughly.
Add water.
Can be used right away, but for best results, put it into an air tight container and set in refrigerator for 24 hours.
Can be stuffed into Medium Casings or used in bulk form depending on your recipe.
Cut venison into 1-inch cubes.
ncorporated.
Keep warm.
Salami al'Aceto:
Place the
Mix all ingredients thoroughly.
Cover and refrigerate overnight.
On second, third and fourth day, knead like bread and refrigerate.
Maintain refrigeration between kneadings.
On the fifth day, form into a log, 2 1/2 to 3-inches in diameter. Place on broiler rack above broiler pan filled with 1-inch of water.
Bake at 150\u00b0 for 8 hours.
Turn often to maintain even baking.
Cut salami into 2 inch by 1/
Trim excess fat from venison.
In large bowl, mix beer, garlic,
salt, pepper, onions and
bay
leaves.
Add
venison. Marinate in refrigerator for 12 to 14 hours, turning occasionally. Remove venison and onions\tfrom
marinade\tand place in crock-pot.\tPour 1 cup barbecue sauce over venison.
Cover and cook on low setting for 7 to 10 hours.
Makes 6 servings.
Mix all marinade ingredients together in a small measuring cup.
Place venison steaks in a large zip lock bag.
Pour marinade over steaks and seal bag.
Place bag in a flat casserole dish so that the steaks are in a single layer.
Refrigerate and marinate at least 4 hours, turning every half hour to marinate each side.
Drain marinade and grill steaks to desired doneness.
I double or triple this recipe for each addition package of steak. Any wild game steak can be used in this recipe.
Dredge venison in flour and salt.
Melt bacon fat in a soup kettle and brown venison pieces in fat.
Add sugar, onions and cider.
Cover kettle and simmer for 2 hours.
Add water if kettle begins to steam away liquid.
Add stock and vegetables and cook over medium heat 25 minutes until vegetables are tender.
You can mix a paste of flour and water and stir into broth if you need to do this to thicken.
Mix all ingredients well.
Refrigerate 24 hours.
Repeat this for 3 days in a row, mixing well each time.
Make 2 large or 3 small rolls.
Place on broiler rack or on a rack in a large pan so sausage can drain.
Bake 6 to 8 hours at 150\u00b0.
Salami forms its own \"skin.\"
Mix ingredients well.
Cover and refrigerate 4 days.
Mix well each day.
On 4th day form into long rolls and bake at 225 degrees for 4 hours.
Mix together in a bowl and refrigerate.
Knead 5 minutes each day for 4 days.
On the 4th day, make 4 loaves (2 inches in diameter), 1 1/4 pounds each.
Bake on cookie sheet (a broiler pan to catch grease) on 160\u00b0 for 9 hours.
Mix all ingredients thoroughly.
Refrigerate mixture for three days, taking it out to remix at least once a day.
On the 4th day, shape the mixture into small loaves about 2 1/2 x 6-inches long. Put on cookie sheet and bake overnight or 10 hours at 150\u00b0.
Mix all spices together.
Knead into bread.
Refrigerate 3 days kneading each day.
On fourth day, shape into rolls, not over 2 1/2-inches in diameter.
Bake on broiler rack at 150\u00b0 to 175\u00b0 for 10 hours.
Cool and refrigerate.
Mix well.
Divide into thirds.
Place in plastic bags and refrigerate for 3 days, kneading about 3 times a day in the bags. On the 4th day, place formed salami on a broiler pan, bake in oven at 150\u00b0 for 9 to 9 1/2 hours.
Preheat oven to 350 degrees.
Sprinkle flour on a flat surface.
Roll the dough into a rectangle.
Evenly spread cheese, salami, then spinach.
Gently roll, tucking in the sides pressing down as you roll to release some of the air from the spinache.
Dip fingers into water and rub on the edges to seal.
Baste with the beaten egg.
Bake for approximately 30-40 minutes or until top is golden brown.