Deer Salami
2 lbs. ground deer meat
2 lbs. ground beef
2 lbs. ground pork sausage
1 cup water
1 1/2 teaspoon mustard seed
1 tablespoon liquid smoke
1/2 teaspoon black pepper
1/2 teaspoon garlic salt
2 tablespoons Morton Tender Quick
Mix together all ingredients with hands.
Shape into 2 long rolls, 2 1/2 inches in
diameter. Wrap in foil and refrigerate
24 hours. Place on rack over cake pan or
cookie sheet and punch holes in top of foil.
Bake about 1 hour at 325 degrees, flip rolls
over, then let cool. Liquid will drain.
Rewrap in plastic and store in refrigerator
or freeze.