Venison Bologna(Makes 3 Rolls) - cooking recipe

Ingredients

5 lb. ground venison
5 tsp. tender quick cure salt
1 1/2 tsp. hickory smoke salt
3 tsp. mustard seed
3 tsp. coarse black pepper
3 tsp. garlic salt

Preparation

Mix all ingredients.
Separate into 3 rolls, and cover with plastic wrap.
Refrigerate for 3 days.
Remove from fridge, and bake on oven rack, at 350\u00b0 for 1 hour.
(Make sure you have drip pan beneath the oven rack.)