~ 3 lbs. deer burger
~ 2 lbs cheap hamburger
~ 5 1/2 tbsp Morton tender quick salt
~ 2 1/2 tsp course ground pepper
~ 1 1/2 tsp garlic powder
~ 2 1/2 tsp mustard seed
Mix well all ingredients together. Cover and refrigerate.
Knead for 5 minutes a day for 4 days.
On the 4th day knead and make into 4 or 5 logs. Place on racks in smoker and smoke at 180-200 degrees for about 5 to 6 hours. Turn at least once.
If you don't have a smoker, add 2 1/2 tsp. liquid smoke on first day when you knead. Place on a wire rack in a pan. Bake in oven at 185-200 degrees for about 6 hours. Turn a couple of times.
Cool overnight.
Serve and Enjoy!
This recipe can be doubled, tripled or make 25 lbs. at a time. You can also make the logs bigger, 4 or 5 inches around. Add 1 1/2 to 2 hours to smoke time.If you don't have any deer burger, use all cheap beef burger.
Deer Salami
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hobiecat
- 2018 Member of the Year
- Posts: 5661
- Joined: March 5th, 2004, 2:16 pm
- Location: Columbia, MO
Deer Salami
I was drunk the day my momma got outta prison.
Re: Deer Salami
Sounds good 
I take that life if I can, with regret as well as joy, and with the sure knowledge that nature’s ways of fang and claw or exposure and starvation are a far crueler fate than I bestow. – Fred Bear
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fishin
- 2018 Member of the Year
- Posts: 2112
- Joined: March 3rd, 2004, 12:50 pm
- Location: High Ridge/Monroe City
Re: Deer Salami
Don't forget the Markers Mark
"Now there's too many fools makin too many rules,
that's one thing you can't say about us."
that's one thing you can't say about us."
Re: Deer Salami
WTF is Markers Mark?
I take that life if I can, with regret as well as joy, and with the sure knowledge that nature’s ways of fang and claw or exposure and starvation are a far crueler fate than I bestow. – Fred Bear