Venison Salami - cooking recipe

Ingredients

4 lb. ground venison
1 lb. ground beef
5 rounded tsp. Morton's Tender Quick curing salt
2 1/2 tsp. coarse pepper
2 1/2 tsp. mustard seed
1 1/2 tsp. sausage seasoning
1 1/2 tsp. Hickory smoke salt

Preparation

Mix all ingredients thoroughly.
Cover and refrigerate overnight.
On second, third and fourth day, knead like bread and refrigerate.
Maintain refrigeration between kneadings.
On the fifth day, form into a log, 2 1/2 to 3-inches in diameter. Place on broiler rack above broiler pan filled with 1-inch of water.
Bake at 150\u00b0 for 8 hours.
Turn often to maintain even baking.