Venison Salami - cooking recipe

Ingredients

2 lb. venison hamburger
2 Tbsp. curing salt
1 tsp. garlic powder (optional)
1 tsp. onion powder
1 tsp. mustard seed
1 tsp. whole black pepper, crushed
1/4 tsp. cayenne pepper
1 c. water

Preparation

Mix all ingredients thoroughly.
Divide into 2 equal parts and form into loaves about 4 inches in diameter.
Wrap each loaf in heavy duty aluminum foil.
Refrigerate 24 hours.
Place loaves, still wrapped in the foil, into large pan of cold water to cover. Bring to a boil and boil the salami for 1 hour.
Remove salami from foil and drain thoroughly on paper toweling.
Chill well before slicing.