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.
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.