Recipe - Venison Hard Salami

5 pound Venison without suet/fats
OR hamburger
5 teaspoon Tender quick salt
2 One half teaspoon Coarse black pepper
2 One half teaspoon Garlic salt
1 teaspoon 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 timesduring baking.
Salami may be cooked longer it you wish it to be firmer.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini