Total Time
4hrs 15mins
Prep 15 mins
Cook 4 hrs

Extra deer or moose meat? Try this.

Ingredients Nutrition


  1. Mix well.
  2. Cover with plastic wrap pushed down on meat mixture.
  3. Refrigerate 4 days mixing well at least once a day.
  4. On 4th day form mixture into long rolls, place on baking sheet.
  5. Cook 225 F for 4 hours.
  6. Wrap in plastic wrap and store in the refrigerator.
Most Helpful

5 5

This is an excellent no/low fat salami. Followed the recipe exactly; however, will probably add a pinch of garlic to the next batch. I also will be rolling it over once an hour during the baking process as it was a bit flat on the bottom side. So glad to have found this as husband is a hunter; always looking for new and healthful ways to use venison.

5 5

Just finished my first batch of this salami. My husband loves it. He can't wait to take some to deer camp this year. This recipe is very simple. I tried turning the loaves while they were cooking as the first reviewer suggested, however, it didn't work so well for me(They seemed to roll back to the original position.) I thought they turned out quite rounded anyway. Thank you for the recipe! Will use it many times.

5 5

this is a great recipes folks !! my own version includes, liquid smoke (what a difference)and onion power. and let set for 48hrs. and baked @300 for 1hr , just use half the meat and tender quick or season to your taste . enjoy!