Rasmussen'S Deer Salami
Rasmussen's Deer Salami offers a savory, smoky flavor with hints of garlic and pepper, perfect for game meat enthusiasts and those seeking a unique homemade cured sausage.
Ingredients
Instructions
- Mix the black pepper, deer burger, garlic powder, hickory salt, and salt well.
- Refrigerate the mixture for 3 days, mixing well each day.
- On the fourth day, divide the mixture and roll into balls.
- Place the balls on a broiler pan or wire rack on a cookie sheet.
- Cure in a warm oven no higher than 200°F for 8 hours, turning after 4 hours.
- Refrigerate the cured salami for up to 3 weeks or freeze for up to 2 months.
Tips & Substitutions
For best results, use fresh deer meat and grind it yourself if possible. If you don't have hickory salt, a mix of regular salt and smoked paprika can give a similar flavor. Ensure the mixture is well combined to enhance the salami's taste. Allow the salami to cure at room temperature for a bit before refrigerating to deepen the flavors.
Serving Suggestions
Rasmussen's Deer Salami pairs beautifully with a variety of cheeses and crackers for an elegant appetizer. Serve alongside a Marinated Cold Vegetable Salad for a refreshing contrast. It can also be diced and added to pasta dishes or salads, or enjoyed on its own as a protein-packed snack.
Storage & Reheating
After curing, store the salami in an airtight container in the refrigerator for up to 3 weeks. If you plan to keep it longer, wrap it tightly in plastic wrap and then foil before freezing, which can extend its shelf life up to 2 months. To reheat, place it in a preheated oven at 350°F for a few minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Rasmussen'S Deer Salami contains roughly 7 calories, with 0g protein, 2g carbohydrates, and 0g fat. Note that it is relatively high in sodium, at 485mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of meat instead of deer?
Yes, you can substitute deer with venison or even beef. However, keep in mind that the flavor will change, and you may need to adjust the seasoning to match the new meat's profile. Leaner meats may also require added fat for moisture.
How can I tell if the salami is properly cured?
The salami should have a firm texture and a slightly dry exterior. After 8 hours in the oven, it should feel dry to the touch but still have some moisture inside. If it feels too soft, it may need more curing time.
Can I add other spices or ingredients?
Absolutely! Feel free to experiment with spices such as paprika, crushed red pepper for heat, or even herbs like oregano and thyme. Just remember to balance the flavors so they complement rather than overpower the deer meat.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).