Moosalami

 I have been researching how to make homemade salami (summer sausage) with wild meat for quite a while now. I played around with different spice and herb mixtures. My experimenting finally ended with this recipe for homemade smoked salami using wild meat.

INGREDIENTS

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 prague powder #1)

1 1/2 teaspoon paprika

1/4 teaspoon liquid smoke

1/2 cup pure apple juice

fibrous casings (2 1/2 inch circumference)

DIRECTIONS

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!!