Venison Salami

• 5 lbs venison, hamburger ground with no added fat
• 5 teaspoons Morton Tender Quick salt
• 3 12 teaspoons mustard seeds (to taste)
• 2 12 teaspoons garlic salt (to taste)
• 1 teaspoon hickory smoke salt

1. Mix ingredients in large bowl and refrigerate, covered with plastic wrap.
2. Remix daily for 3-4 days.
3. On the 5th day, form into rolls of about 2 lbs.
4. each 1 1/2-2" in diameter.
5. Place rolls in a smoker at 120 degrees for 6 hours, turning for uniform smoke.
6. Place rolls in a regular oven at 160 degrees for 4 hours, turning occasionally, to finish drying.
7. If you don't have a smoker, dry in regular oven for a total of 6 hours at 160 degrees.
8. Hickory, cherry or mesquite smoke is great; lighter smokes, like apple and alder, are second choice.

ground with, salt, mustard seeds, garlic salt, hickory smoke salt

Taken from www.food.com/recipe/venison-salami-73137 (may not work)