5 lb venison without suet/fats OR hamburger
5 teaspoon tender quick salt
2-1/2 teaspoon coarse black pepper
2-1/2 teaspoon garlic salt
1 teaspoon hickory smoked salt/liquid flavoring
Mix all ingredients in a pan. Keep refrigerated and covered. Mix well once a day for 3 days. On 4th day form in firm compact rolls and place on broiler pan. Bake 4 hours at 180 degrees. Turn rolls 3 times during baking. Salami may be cooked longer it you wish it to be firmer.