Venison Or Beef Roll - cooking recipe

Ingredients

5 lb. ground venison or very lean ground beef
2 1/2 tsp. garlic salt or powder
2 1/2 tsp. mustard seed
2 1/2 tsp. coarse pepper
2 1/2 tsp. liquid smoke
5 Tbsp. Morton Tender Quick curing salt

Preparation

Combine all ingredients and mix well.
Cover and refrigerate. Each day for 3 days, remove from refrigerator and mix well for 5 minutes.
On the fourth day, divide mixture into three (3) parts. Roll each out to resemble a roll of hard salami (roll on hard surface).
Bake at 160\u00b0 on a wire rack in a shallow pan for 9 hours (turn after 4 1/2 hours).
Remove from oven and roll in a paper towel to remove excess fat.
Cool, slice and serve.