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. smoke salt

Preparation

Mix all ingredients thoroughly.
Refrigerate mixture for three days, taking it out to re-mix at least once a day.
On the fourth 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.