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Slicing homemade venison salami after baking.

Smoked Paprika & Garlic Venison Salami Recipe

This homemade venison salami is a flavorful, nourishing way to use lean ground venison. Made with garlic, smoked paprika, and added tallow for moisture, it’s an easy oven-baked salami that doesn’t require curing or special equipment. Perfect for slicing, snacking, or serving on a simple charcuterie board.
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Prep Time 15 minutes
Cure Time 3 days
Total Time 3 days 8 hours

Ingredients
  

  • 2½ lbs ground venison
  • ½ lb beef fat or very fatty ground beef
  • 3 rounded tsp Morton’s Tender Quick
  • 1 Tbsp + ¾ tsp black pepper
  • 1 Tbsp + ¾ tsp brown sugar
  • 1 Tbsp + ¾ tsp mustard seed
  • 1¾ tsp ground sage
  • 1¾ tsp smoked hickory salt
  • 1 Tbsp + ¾ tsp smoked paprika
  • 1 Tbsp garlic powder
  • ¼ tsp cumin optional

Instructions
 

  • Combine all seasonings in a small bowl.
  • Add venison and fat to a large bowl.
  • Mix in seasonings thoroughly.
  • Cover and refrigerate, mixing once daily for 3 days.
  • On day three, shape into 1-pound logs.
  • Place on rack over baking sheet.
  • Cook at 170°F for 6–8 hours until internal temp reaches 165°F.
  • Cool completely before slicing.