Deer Salami - cooking recipe

Ingredients

5 lb. ground venison
1 1/2 tsp. cracked pepper
2 1/2 tsp. mustard seed
2 1/2 tsp. garlic powder
5 tsp. Tender Quick
1 to 2 tsp. hickory smoked salt
1 1/2 tsp. onion salt

Preparation

Mix all ingredients well.
Refrigerate 24 hours.
Repeat this for 3 days in a row, mixing well each time.
Make 2 large or 3 small rolls.
Place on broiler rack or on a rack in a large pan so sausage can drain.
Bake 6 to 8 hours at 150\u00b0.
Salami forms its own \"skin.\"