Venison Salami - cooking recipe

Ingredients

5 lb. ground deer meat
1/2 lb. ground pork
1 tsp. garlic powder
2 tsp. whole peppercorns
1 tsp. coarse ground pepper
5 heaping Tbsp. Morton Tender Quick
2 tsp. white mustard seed
1 Tbsp. Wright's liquid smoke

Preparation

Mix well.
Divide into thirds.
Place in plastic bags and refrigerate for 3 days, kneading about 3 times a day in the bags. On the 4th day, place formed salami on a broiler pan, bake in oven at 150\u00b0 for 9 to 9 1/2 hours.