Beef Or Venison Salami - cooking recipe

Ingredients

4 lb. meat, ground
1/2 c. Morton Tender Quick
2 tsp. garlic powder
1 Tbsp. peppercorns
1 Tbsp. mustard seed
2 Tbsp. liquid smoke

Preparation

Mix together the first 5 ingredients; refrigerate for 3 days, stirring well each day.
On the third day, mix the liquid smoke into meat.
Divide mix into 3 parts and roll into solid logs.
Wrap each roll in aluminum foil.
Bake at 225\u00b0 for 4 hours.