Venison Salami
2 lb Ground venison
2 tsp Curing salt
3/4 tsp Garlic salt
1 tsp Mustard seed
1/4 tsp Black pepper
1/4 tsp Red pepper
1c 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.
