Re: Need baked salami recipes
not exactly salami, but I did make summer sausage with a 50/50 mix of wild hog and antelope. The hog meat had plenty of fat but less than domestic ground pork.
I bought the 10# summer sausage kit at Bass Pro shop and followed the directions (mostly) with the following adjustments.
I added a big heaping tablespoon of cayenne and the same amount of marjarom, plus 2 heaping tablespoons of crushed fresh garlic.
After stuffing the 10 fibrous casings, I smoked them with alder for 2-3 hours, rotating twice, then finished them in the oven at 200F for an hour, 250 for an hour and 300 for about 20 minutes to achieve 165F in each sausage, rotating every 30 minutes.
Once they cooled, I vacuum sealed each one individually (helps even out the flavor and moisture level), refrigerated 1 day then froze all for storage.
The reviews have been fantastic by all who sampled them. I'm serving it at all the holiday parties and potlucks this year, sliced with cheese, crackers & dijon mustard.
I will be making more soon! With a slightly larger diameter casing from butcherpacker, and sliced thin on a meat slicer, it would be pretty similar to salami.