Venison Hard Salami
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5 lb venison without suet/fats OR hamburger
5 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