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VENISON SALAMI 
5 lbs. ground venison
5 tsp. curing salt
2 1/2 tsp. crushed pepper corns
2 1/2 tsp. mustard seed
2 1/2 tsp. hickory smoke
Salt
2 1/2 tsp. garlic salt

Mix all ingredients well. Refrigerate 24 hours. Mix well again and refrigerate again for 24 hours. Divide into 5 equal parts and shape into oblong rolls. Put on broiler pan and bake at 150 degrees for 8 hours.
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