Caseless Salami Sausage
5 lbs. ground meat ( I like 3 lbs. venison to 2 lbs. regular ground beef. If using only venison add 3/4 to 1 lb. of ground beef fat to 5 lbs venison)
5 heaping teaspoons of Morton's Tender Quick. (Safeway or grocery stores usually carries Mortons)
4 teaspoons mustard seeds ( the whole seeds, not ground)
4 teaspoons cracked black peppercorns
4 Teaspoons Garlic salt
5 teaspoons liquid smoke. (I add an extra 1/2 teaspoon sometimes)
Mix everything together in a large bowl with your hands, mixing very well. Put meat mixture into food quality plastic bags and refrigerate for 3 days. Knead the meat everyday for a few minutes. On the fourth day form the mixture into 5 rolls that are 3 inches in diameter and 10 to 12 inches long.
Bake in an oven on a broiler pan or racks for 7 or 8 hours at 150 to 200 degrees. Turn every hour. Let cool completely and enjoy. Refrigerate or freeze.
The sausage makes it's own rind so no need for casing.
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This country was started by voyagers whose young lives were swept away by the currents of the rivers for ten cents a day... just for the vanity of the European's beaver hats. ~ Red Bullets
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It is when you walk alone in nature that you discover your strengths and weaknesses. ~ Red Bullets
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