Venison Salami - cooking recipe

Ingredients

2 Tbsp. quick curing (Tender Quick) salt
1 1/2 tsp. mustard seed
1 tsp. garlic powder
1/2 tsp. coarsely ground pepper
1/4 c. water
1/2 tsp. hickory smoke salt
1 tsp. sausage and/or poultry seasoning
2 lb. well trimmed venison, ground
1/2 lb. ground beef

Preparation

Mix spices together.
An electric blender may be used to blend spices more finely.
Sprinkle in small amounts over meat.
Add water.
Mix thoroughly.
Refrigerate for 24 hours, kneading once. Knead again and shape into 5 rolls, 1 1/2-inches in diameter. Place on rack of broiling pan and bake at 300\u00b0 for 2 hours, turning once.
Cook and refrigerate.