Venison Salami
8# ground Nilgai, deer, (or lean beef if that's all ya got).
12 level teaspoons of Morton Tender Quick mix
8 teaspoons Hickory smoked salt
4 teaspoons mustard seed
4 teaspoon freshly ground black pepper
4 teaspoons garlic powder
4 teaspoons whole peppercorns
few drops of liqid smoke if desired

Combine all ingredients, mixing until thoroughtly blended. Divide into approximately 1/2 to 3/4 # loaves and roll to approximately 1 1/2" diameter. Wrap in plastic or foil. I like to roll each one in coarsely ground black pepper, but some might prefer less spicy. Refrigerate overnight. Unwrap rolls and place on oiled broiler pan (can use olive oil or spray w/pam).

You can cook in oven, but mesquite fire is best. Takes about 2 hours at 225-250 degrees on my pit. Cook until meat thermometer inserted in middle of roll reads 160 deg. F.

Store in refrigerator for use within 3 to 5 days or freeze for later use.

Regards,
hm

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Thanks for this recipe, hope to try this fall with some blacktail venison - KMule