Venison Salami - cooking recipe

Ingredients

5 lb. ground venison
5 rounded tsp. Morton Tender Quick salt
2 1/2 tsp. mustard seed
2 tsp. salt
2 1/2 tsp. garlic salt
1 tsp. hickory smoke salt

Preparation

Mix all ingredients thoroughly.
Refrigerate mixture for three days, taking it out to remix at least once a day.
On the 4th 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\u00b0.