Venison Salami - cooking recipe

Ingredients

5 lb. ground venison
5 Tbsp. coarse black pepper
1 Tbsp. hickory liquid smoke
2 1/2 Tbsp. mustard seed
2 1/2 Tbsp. garlic salt
5 Tbsp. Morton Tender Quick salt

Preparation

Mix all spices together.
Knead into bread.
Refrigerate 3 days kneading each day.
On fourth day, shape into rolls, not over 2 1/2-inches in diameter.
Bake on broiler rack at 150\u00b0 to 175\u00b0 for 10 hours.
Cool and refrigerate.