Rasmussen'S Deer Salami - cooking recipe

Ingredients

10 lb. deer burger
10 tsp. Tender Quick salt (Morton)
2 to 5 tsp. mustard seed
5 tsp. garlic powder
1 1/2 to 5 or none tsp. black pepper (cracked or corn crush)
2 tsp. hickory salt
2 tsp. or few drops liquid smoke (Wright's)

Preparation

Mix well. Refrigerate for 3 days (each day, mix well).
On the fourth day, divide and roll into balls.
Place on broiler pan or wire rack on cookie sheet. Cure in warm oven no higher than 200\u00b0 for 8 hours (turn after 4 hours).
Refrigerate up to 3 weeks or freeze up to 2 months.