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.
This recipe is pretty much the same one we use at our house and it really is good stuff. .....need to get my wife making some for the Christmas dinner.
