Venison Salami

2 pounds ground venison

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1 tablespoon mustard seed

1 tablespoon Liquid Smoke

2 tablespoons Morton's Tender Quick salt

3/4 cup water

1 tablespoon whole peppercorns (optional)

Mix all together and refrigerate 24 hours, stirring once or twice. Mixture will turn a funny color. Shape in two inch thick rolls. Bake on broiler rack for three hours at 250 degrees. Don't brown. It changes colors as it bakes. Remove from rack. Cool. Wrap in foil. Refrigerate for two days or you may slice sooner. It will also freeze well and keep in refrigerator for a long time.

Copyright 1998-2014 Stephen Ricciardelli