Hard Salami - cooking recipe

Ingredients

5 lb. ground meat (beef and/or venison)
2 tsp. pepper
2 1/2 tsp. mustard seed
2 1/2 tsp. hickory salt
1 1/2 tsp. garlic salt
3 tsp. salt

Preparation

Mix all ingredients well.
Let stand in refrigerator 24 hours. Divide into 5 rolls, cracker size.
Bake on a rack in shallow pan 8 hours at 150\u00b0.
Cool and refrigerate or freeze.
Freezes well. Perfect with cheese and crackers.
Does not slice well until cold.