Deer Salami Sticks

This is a variation of recipezaar.com Venison Salami by Aroostook. This recipe is less salty, uses casings, and is prepared in a smoker. I've written the recipe for 1 lb of deer meat. Adjust according to what you plan to make.

• Ready In: 123 hrs
• Serves: 4-6
• Yields: 4-6 sticks

Ingredients

• 1  lb  ground deer meat
• 1  tablespoon Morton Tender Quick salt
• 1⁄2 teaspoon cracked black pepper
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon mustard seeds

Directions

1. Mix all ingredients together.
2. Push plastic wrap down over the meat.
3. Refrigerate for 4 days mixing once per day.
4. Stuff into casings forming links about 6 inches long. (20 / 22mm sheep casings work well.).
5. Place in smoker and smoke according to your smoker's directions.
6. After smoking is complete the links can be cut apart.