Title: Deer or Elk Salami
5 pounds of elk, deer, or (lean hamburger)
3-4 tablespoons of Morton Tender quick curing salt
2-1/2 teaspoons liquid smoke
2-1/2 teaspoons pepper (fresh Ground)
2-1/2 teaspoons mustard
1 teaspoon garlic salt or (1 to 2 fresh cloves)
Directions: Knead all ingredients together in a large bowl, cover, and put in the fridge. Knead 5 minutes each day for four days. After kneading on the fourth day roll into 5 or 6 rolls. Place on a rack over a cookie sheet or place on a broiler pan to catch the drippings. Bake for 4 hours at 200 degrees turning once every hour. Store in the fridge or freeze.