Salami(Beef, Deer, Bear, Elk, Moose) - cooking recipe

Ingredients

5 lb. fatty hamburger or deer burger (30% beef fat)
5 tsp. rounded Morton's Tender Quick salt
2 1/2 tsp. mustard seed
2 1/2 tsp. coarse black pepper
1 tsp. garlic powder
2 tsp. liquid smoke
3 dashes Tabasco sauce or more

Preparation

Mix well and refrigerate.
Knead well next 2 days.
Knead third day and form into 2-inch rolls.
Place on broiler rack and bake at 140\u00b0 for 8 hours.
Turn every 2 hours.
It can be smoked for 8 hours at 140\u00b0 in a smokehouse (omit liquid smoke).