Venison Salami

Ingredients

• 5 lbs venison, hamburger ground with no added fat
• 5 teaspoons Morton Tender Quick salt
• 3 1/2 teaspoons mustard seeds (to taste)
• 2 1/2 teaspoons garlic salt (to taste)
• 1 teaspoon hickory smoke salt

Directions

1. 1

   Mix ingredients in large bowl and refrigerate, covered with plastic wrap.

2. 2

   Remix daily for 3-4 days.

3. 3

   On the 5th day, form into rolls of about 2 lbs.

4. 4

   each 1 1/2-2" in diameter.

5. 5

   Place rolls in a smoker at 120 degrees for 6 hours, turning for uniform smoke.

6. 6

   Place rolls in a regular oven at 160 degrees for 4 hours, turning occasionally, to finish drying.

7. 7

   If you don't have a smoker, dry in regular oven for a total of 6 hours at 160 degrees.

8. 8

   Hickory, cherry or mesquite smoke is great; lighter smokes, like apple and alder, are second choice.