Eating Wild
Venison Salami
- 5 pounds ground venison
- 5 rounded teaspoon Morton's Tenderquick salt
- 2 1/2 teaspoon mustard seed
- 2 teaspoon salt
- 2 1/2 teaspoon garlic salt
- 1 teaspoon hickory smoke salt
Mix all ingredients thoroughly. Refrigerate mixture for three days, taking it out to remix at least once a day. On the fourth day, shape the mixture into small loaves, about 2 1/2 x 6 inches long. Put on cookie sheet and bake overnight, or 10 hours at 150 degrees.
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