Rio Grande Salami Recipe - Cooking Index
Rio Grande Salami Recipe - Cooking Index
| 4 lbs | 1816g / 64oz | Ground venison |
| 2 | Yellow onions - diced | |
| 1/2 lb | 227g / 8oz | Ground beef suet |
| 2 teaspoons | 10ml | Freshly-ground black pepper |
| 1/2 teaspoon | 2.5ml | Garlic powder |
| 1 | Large can tomato sauce | |
| 5 teaspoons | 25ml | Salt |
| 2 1/2 teaspoons | 12ml | Liquid Smoke |
| 1 1/2 teaspoons | 7.5ml | Chopped small red chilies |
Mix all ingredients in a non-metal bowl. Refrigerate for 3 days, thoroughly mixing each day with hands. On the fourth day divide mixture into 5 parts. Knead and form into long, thin logs about 12 inches long.
Place logs on cookie sheet and bake at around 165 degrees. (Many ovens don't show temperatures below 200 degrees. Estimate and use your judgment.) After 5 hours, turn logs over and cook 5 hours more.
Remove from oven and roll in paper towels to remove excess grease. Cool, wrap in foil, and keep in refrigerator.
This recipe yields five 12-inch logs.
Description:
"If you think making salami is mysterious and best left to commercial
meat processors, think again. You can easily make this in you
kitchen."
Source:
American Hunter, January 1999
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