1 1/2 pounds ground moose (you can use any lean ground wild meat)
3 pounds ground pork
1 1/2 tablespoons garlic powder
1/2 tablespoon peppercorns, crushed
1 tablespoon hot pepper flakes
3 teaspoons mustard seed
2 teaspoons fennel seed, crushed
2 teaspoon instacure #1 (formerly
powder #1) prague
1 1/2 teaspoon paprika
1/4 teaspoon liquid smoke
1/2 cup pure apple juice
fibrous casings (2 1/2 inch circumference)
Mix all the ingredients together well in a large bowl; cover with plastic wrap and refrigerate overnight. (I knead this for about 5 minutes)
Pack the mixture into casings and make sure both ends are secured tightly using butcher’s twine.
Insert the meat thermometer at either end and smoke at 250 degrees for approximately 1 1/2 hours or until meat thermometer reads 160 degrees Fahrenheit.
Allow to cool completely before slicing into to the salami.
Use in sandwiches or on a meat platter with cheese and crackers.
|Packed and ready for the smoker|
|Ready to be smoked|
|Moosalami Sandwich, Yum!!|