Make this easy spicy venison salami tonight. Or tomorrow. Just soon.

Fresh salami? Yes, please. You can make this easy venison salami recipe at home right it in your oven.
Make this easy spicy venison salami tonight. Or tomorrow. Just soon.

Featured image: Brad Fenson

Like salami? Sorry — that was a silly question. Of course you do, which means you'll really like this easy oven-baked venison salami recipe.

Keep in mind that venison is extremely lean, so it's important to add pork, which acts as a binder and adds moisture. After years of experimenting, it has become obvious that a 50/50 blend of venison and regular ground pork makes the best salami. Without the pork, the salami will break or crumble when cut or sliced.

This recipe can be doubled or tripled for larger batches. Remember, there are three teaspoons in a tablespoon, making it easy to triple this recipe and have extra for deer camp.



1 lb ground venison
1 lb regular ground pork
1 tsp curing salt
1 tsp mustard seed
1 tsp white pepper
1 tsp whole peppercorns
1 tsp garlic powder
1 tsp onion powder
1 tsp red chili flakes
1 tsp liquid smoke (optional)
1 tsp Worcestershire sauce



  1. Grind meat using a coarse grinding plate.
  2. Add all other ingredients to the meat and mix well. You can run the mixture through the grinder again to help with the mix. If using meat already ground, mix together by hand in a large bowl. Mix until the meat is uniform in color, with pork fat evenly distributed.
  3. Divide the mixture and roll into one-pound chubs approximately two inches in diameter.
  4. Roll tightly in plastic food wrap and store overnight in the fridge.
  5. Unwrap the chubs and bake on a rack with drip pan underneath at 200 degrees Fahrenheit for four hours. The low temperature and length of time will help set the right consistency for the meat. The salami can also be finished in a smoker, like a Camp Chef SmokePro, where you can regulate the temperature effectively. The smoker will add more flavor, with your favorite wood pellets, to the finished meat.
  6. Check internal temperature of each salami. When they reach 170 degrees, remove from heat and let cool.
  7. Salami can be sliced for sandwich meat or cut thicker for appetizers or snacks with crackers and cheese.

More Wild Eats Recipes

For more recipes about venison and other wild game, visit our Grand View Wild Eats page here and give them a try.


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