Venisalami

When researching how to make bologna, salami and kielbasa, a Recipezazz member posted a recipe for Raleigh Boaze’s Venison Loaf in the outdoor grilling/smoking forum. I didn't want to use just the venison the recipe called for as I didn't want a dry bologna, so I changed this to a pork and venison mixture. I also changed the amounts for the seasonings, but this is based on the recipe posted in the forums by shadows1. It turned out very good but more like a salami.

INGREDIENTS

3 pounds ground pork

2 pounds ground venison
1 tablespoon garlic powder

3 teaspoons ground mustard
2 teaspoons instacure #1 (formerly prague powder) 

1 teaspoon ground black pepper

1 teaspoon celery seed 
1 teaspoon anise seed
1/2 teaspoon cayenne pepper 
1/2 teaspoon ground fennel seeds

1/2 teaspoon liquid smoke

DIRECTIONS
Place all the ingredients in a large bowl and knead the mixture for a good 5 minutes.
Refrigerate for 24 hours.
Remove from fridge and allow to sit at room temperature for an hour.

Soak casings as per manufacturer’s instructions.

Soak wood chips for at least 30 minutes. (I use maple wood chips)

Pack the mixture into 2 1/2 inch casings and tie both ends securely with butcher’s twine.

Place in the smoker (I place mine on the rack furthest from the burner, so top rack).
Light the smoker and smoke between 225 and 250 for 1 1/2 hours; turn the smoker off and leave the sausage in the unopened smoker for another 30 minutes.
Place in the refrigerator and cool completely before slicing.

Grilled and served with eggs, made for a great camp breakfast.