2 lbs. venison hamburger
2 tbsp. curing salt
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. minced onion
1 tsp. black pepper, crushed
1 tsp. paprika
1 tsp. yellow mustard seed
1 c. water

Mix ingredients well and divide into 2 equal parts and form loaves about 4 inches thick in diameter. Wrap each loaf in heavy duty aluminum foil and refrigerate for 24 hours. Place loaves (still foil wrapped) into large kettle of cold water to cover. Boil for 1 hour, remove salami from foil and drain thoroughly on paper toweling. Chill before slicing.