Levin's No Casing Venison Salami

Source: More Than a Trophy

Classifications: Venison

Qty Measure Ingredient


7 1/2 pounds ground venison

2 1/2 pounds ground faty pork roast

10 rounded teaspoo seasoned salt

5 teaspoons mustard seed

4 teaspoons pepper

5 teaspoons garlic salt

2 teaspoons hickory salt

Instructions: Blend the ground pork and venison by passing them together through the grinder a second or third time.

Add the liquid smoke in two installments a couple of hours aport, working each addition in by hand.

Mix the dry spices together before adding them to the ground meat. Because this recipe doesn't include water, which otherwise would help the spices dissolve into the meat, refrigerate the spiced meat for about three days. This delay gives the spices a better chance to spread their flavors and preservative qualities.

On the fourth day, form the meat into rolls and then slowly bake for ten hours at a relatively cool 150*F. This time and temperature combination does the job whether the rolls are made as small size party snacks or as massive sandwich-size loafs. Ideally, the baking should be done with the salami placed on a broiler pan so that the fat can drain off, but Don Levin's experience with this has been that only a few droplets of fat are produced.

Casing can be used to shape the raw meat into the traditional salami shape. However, they aren't necessary.

Don Levin has devised a method for forming uniform size rolls using a pop can and a wood plunger. Here"s his method:

Remove both ends of a standard twelve-ounce can. Rig a plunger by affixing a section of 2 1/4" dowel to a smaller dowel and attach a similar hand grip on the other end. Stuff the raw salami meat mix into the pop can and then push it out with the plunger. This procedure works best, with fewer air gaps in the salami, if the meat is first rolled into the approximate shape of the can before it is placed into it.

Larger size cans can also be used, but most of these larger sizes are made rigid by a series of grooves or corrugations which would resist your efforts to push out the meat. With a flat-walled can, the meat slides out neatly without tearing the smooth surface.

When baked, rolls formed in this manner are smooth on the outside and delicious all the way through! Because the baking is done at such a low temperature and for such a long period of time, the exposed "no-casing" surface is just as moist and tender as the interior.



Background: Recipe by: Dennis Walrod

Copyright 1983

Serves: 0

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