Here is a Salami recipe I have used, it turned out great.
Per lb of ground venison:
2 tsp of Morton Tender Quick
1 Tbls mustard seeds
1 tsp garlic powder
1 tsp black pepper corns
1/2 tsp liquid smoke
Combine everything and roll it into a log approx 2" in diameter. Roll it into aluminum foil, poke a few holes in the bottom of the foil. Put it into the fridge at least overnight, preferably 24-48 hrs. Put the foil package on the oven rack with a cookie sheet below it to catch juices. Bake at 200 degrees for 3 1/2 hrs, remove and refrigerate. Let it cool before cutting and eating.
Last edited by larwhy55; 11/29/12.
