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Post by deputydon on Dec 10, 2007 15:59:08 GMT -5
Guess it will be called DD's "PIG" ROAST? If-um you ever do print it? Allways good for DD to pig some more cheap three line senteces. ... .... .....
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Post by deputydon on Dec 11, 2007 12:35:21 GMT -5
Here you'll go!!!!! 8-)It don't get any easier or better then this!!!! ;D ;D ;D Don’s Venison Salami 5 pounds ground venison 5 Rounded tsp. morton’s tenderquick salt 2 ½ tsp. mustard seed 2 ½ tsp. celery seed 2 ½ tsp. garlic salt 2 ½ tsp. cracked black pepper 2 tsp. salt 1 tsp. hickory smoke salt 2 T. brown sugar mix all ingredients thoroughly . refrigerate mixture for three days, taking it out to remix at least once a day. On the fourth day, shape the mixture into small loaves, about 2 1/2'” x 6” long. Put on cookie sheet and bake about 8 hours at just under 200 degrees.
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Post by klsm54 on Dec 11, 2007 14:35:52 GMT -5
Thanks Don! That sounds pretty easy, and tasty too. Of course I see a few items that I might tweak, just a little... ;D
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Post by deputydon on Dec 11, 2007 20:14:03 GMT -5
It's mighty fine just the way it is!!! But do as you wish... Bounce your being pretty quiet???
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Post by klsm54 on Dec 11, 2007 23:54:43 GMT -5
I'm not a big salt fan. I find most recipes are too salty for my tastes. I might substitue some garlic powder for the garlic salt, and liquid smoke for the smoked salt.
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Post by deputydon on Dec 21, 2007 7:23:15 GMT -5
I really can't taste the salt. Like you I thought it sounded salty. But ask Bounce or 2M's, it isn't salty at all. Any how make a batch and let me know what you think.
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