MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Venison Salami
Categories:
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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