Venison Salami

Iowahorse's Note:

Someone sent me this a while back,..it's very good!

• Total Time: 126 hrs
• Prep Time: 120 hrs
• Cook Time: 6 hrs

Ingredients:

Serves: 1

Yield: 3.0 salami

• 5 lbs venison , hamburger ground with no added fat
• 5 teaspoons Morton Tender Quick salt
• 3 ½ teaspoons mustard seeds (to taste)
• 2 ½ teaspoons garlic salt (to taste)
• 1 teaspoon hickory smoke salt

Directions:

1. Mix ingredients in large bowl and refrigerate, covered with plastic wrap.
2. Remix daily for 3-4 days.
3. On the 5th day, form into rolls of about 2 lbs.
4. each 1 1/2-2" in diameter.
5. Place rolls in a smoker at 120 degrees for 6 hours, turning for uniform smoke.
6. Place rolls in a regular oven at 160 degrees for 4 hours, turning occasionally, to finish drying.
7. If you don't have a smoker, dry in regular oven for a total of 6 hours at 160 degrees.
8. Hickory, cherry or mesquite smoke is great; lighter smokes, like apple and alder, are second choice.