Venison Salami 

 Recipe copyright (C) by it's author - 1998
Donated by ShadowWalker DeLaForge		  
Ingredients
  • 5 lbs ground mix (.75 venison and .25 beef or pork fat) 
  • 2.5 tsp. mustard seed 
  • 2 rounded tsp. black peppercorns 
  • 5 rounded tsp. Morton Tender Quick salt (no subsitute) 
  • 2.5 tsp. garlic salt 
  • 1 tsp. hickory smoke salt. 
  1. spread ground meat out on clean surface, approximately 1 inch thick.
  2. Sprinkle spices on and then mix thoroughly. Kneeding like bread.
  3. Refrigerate in covered bowl for 3 days, mixing daily.
  4. On the third night, or fourth day, shape into 4 logs about 2 inches in diameter, and bake on a rack in a roasting pan for 10 hours at 150 degrees (F)
     Donator's notes: I ask you don't tell me when you make this dish, do to my love of cervines.