Venison Hard Salami
5 lb venison without suet/fats OR hamburger5 tsp tender quick salt
2 1/2 tsp coarse black pepper
2 1/2 tsp garlic salt
1 tsp hickory smoked salt/ liquid flavoring
Mix all ingredients in a pan. Keep refrigerated and covered. Mix well once a day for 3 days. On 4th day form in firm compact rolls and place on broiler pan. Bake 4 hours at 180 degrees. Turn rolls 3 times during baking. Salami may be cooked longer it you wish it to be firmer.
From: the recipe collection of Fred Towner
