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MMMMM----- Recipe via Meal-Master (tm) v8.05
      Title: Venison Salami
      Yield: 3 Salami
      2 lb Ground venison
      2 ts Curing salt
    3/4 ts Garlic salt
      1 ts Mustard seed
    1/4 ts Black pepper
    1/4 ts Red pepper
      1 c  Water
  Combine all ingredients; divide into thirds and
  form into long rolls. Wrap in heavy duty aluminum
  foil; refrigerate 24 hours.
  Cover rolls with water in pan. Bring to a boil;
  boil 1 hour. Unwrap; drain. Chill before slicing.
  Meat may be a bit pink, but is fully cooked.

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Content 1998
Last Modified Sunday, 30-Jul-2006 13:25:46 EDT