These bagel crisps are carefully baked to develop a crispy crunch and are seasoned with a flavorful blend of oregano, basil, and garlic.
| Prep Time: | 45 mins |
| Cook Time: | 5 hrs |
| Additional Time: | 2 days 1 hr |
| Total Time: | 2 days 6 hrs 45 mins |
| Servings: | 40 |
| Yield: | 5 pounds |
Ingredients
- 5 pounds ground venison
- 2 ½ tablespoons sugar-based curing mixture (such as Morton® Quick Cure®)
- 2 tablespoons white sugar
- 3 tablespoons cracked peppercorns
- 4 teaspoons mustard seed
- 2 teaspoons ground black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons hickory-flavored liquid smoke
- 1 ½ teaspoons salt
Instructions
- Place ground venison in a large plastic bowl or bucket. Add the curing mixture, sugar, peppercorns, mustard seed, ground pepper, garlic powder, onion powder, liquid smoke, and salt. Mix well, then cover tightly and refrigerate for 24 hours.
- On the second day, mix thoroughly, kneading as you would bread for 2 to 3 minutes. Re-cover and refrigerate for another 24 hours.
- On the third day, mix and knead the mixture again for another 2 to 3 minutes. Refrigerate for 1 hour.
- Preheat oven to 250 degrees F (120 degrees C).
- Shape mixture into 2 or 3 round logs, about 4-inches in diameter. Place on a lightly oiled baking tray and bake in preheated oven for five hours, turning halfway through, until the internal temperature reaches 160 degrees F (70 degrees C). Cool and then refrigerate overnight before slicing and serving.
Nutrition Facts
| Calories | 77 kcal |
| Carbohydrate | 1 g |
| Cholesterol | 48 mg |
| Dietary Fiber | 0 g |
| Protein | 13 g |
| Saturated Fat | 1 g |
| Sodium | 553 mg |
| Sugars | 1 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
I made this recipe from ground elk without any added pork/fat as I am always looking for ways to use game meat without adding any expensive extras. Overall I think it turned out really well. It does call for an awful lot of pepper, I did 4 tablespoons of cracked pepper and no ground pepper and I love the outcome but it is peppery, it would be inedible with all the pepper this recipe calls for. A few changes I made were to incorporate about a cup of ice water each time I mixed the dough to mitigate the dryness others have mentioned. As well, on the last mix I divided the dough in half and added a teaspoon of Cayanne, a teaspoon of Paprika and a few tablespoons of chili flakes to one half to make a spicy version which is in my opinion, better than the plain. I do not find the finished product overly dry, it is lean but not powdery or tough. I made 4 logs and baked them on a rack for 3.5 hours till they reached 170. No liquid ran out of the logs and they developed a nice crust. I would make them thinner next time, maybe 1.5″ diameter, as I dont love the oblong shape that comes from such a big log, and would prefer round. Overall this was easy and I will do it again for sure.
Basic ingredients are great to follow. I didn’t use peppercorns, don’t care for them. I substituted 1 lb. of pork butt for 1 lb. Of deer and then added 1/2 lb. high temperature chedder cheese per 5 lbs. of meat. Everyone says it’s great.
Awesome recipe! I did it in a casing and smoked it. Replaced sugar with fresh bee honey for sweetness. Can’t describe how good it turned out
Unless you like a nothing but pepper taste I suggest you use half the pepper or less called out in this recipe. Also kinda dry even though I use 4 pounds of deer and 1 pound of ground pork.
Next time will be putting a LOT less cracked peppercorn than the recipe calls for. The pepper overpowers all of the other flavor.
My family loves the flavor. I did the aluminum foil wrap but still dry. I will add some fresh sausage and peppercorn to the mix next time, to see if it adds moisture and zing to the flavor. This was very easy to do!
Used beef years ago, going to make next batch with venison. Glad to have found the recipe again!
I made this with venison and I love it! I did leave out the liquid smoke, and I ground all my peppercorns because I don’t like the big chunks of pepper. I’ll be making this again.
Making it right now for the second time. I’m using this recipe for summer sausage and exclude the liquid smoke. I mixed a 3-1 ratio of venison to pork 225*F for 3 hours in an electric smoker using mesquite chips. Also I stuffed it into casings. The first batch was eaten so fast by family at thanksgiving that I am going round two now before X-mas!
Not a favourite, edible but not as flavourful as I would like and the texture isn’t very pleasing.
It’s good. It’s easy. It is missing something and I’m not sure what. Next time I might increase the garlic powder. A big change was that with an internal thermometer, at 250 degrees, mine was done in only about an hour. I had wrapped a 2 foot long log in foil and punched holes in it to keep it from drying out. Maybe since it was a smaller diameter and wrapped it was ready sooner. It seem very moist so I raised it on a cooling rack and put it back in the oven for another 30-45 minutes. This dried out the exterior but the inside was the right consistency. Other than a little lacking in intense salami flavor, a nice addition to my l;ist of venison recipes.
This recipe is easy to make, and very good no matter how you tweek it. I stuffed it into sausage casing and it turned out like store bought Thanks.
Very good recipe. Years ago I had a very similiar recipe but unfortunately lost it. This one is almost identical. For those who think it turns out dry here’s a tip. Venison no matter what you do will always be dry! I make mine with 4 lbs venison and 1 lb beef or pork (whichever you prefer). Just helps add some fat and adds a little flavor as well!
I think this is a great recipe! The only change I would suggest for those who think it comes out dry is to wrap the logs in tinfoil and poke tiny holes in the foil. That way some of the moisture can escape but the meat will not be as dry. It will still firm up nicely and once unwrapped and cooled for a few minutes before putting in the fridge, it will still have a great color and texture. I have made this many times and it freezes very well.
This is a great recipe
With following the recipe exactly, the salami logs were very dry and not much taste. Will try another recipe next time.
I have made this before … it’s a great to serve with crackers and cheese. After mixing the ingrediants though, I roll it into logs then wrap each log in plastic wrap and let sit in the fridge for 24 hours before baking.