Smoke Venison Salami

Ingredients

• 2 lbs. ground venison
  1 tsp. mustard seed
  1 tsp. hot pepper flakes
  1 tsp. freshly ground pepper
  1 tbsp. curing salt
  4 garlic cloves, minced
  1 tsp. chili powder

Instructions

1. Mix meat with salt and remaining spices
   Refrigerate, covered for 3 days, stirring at least once a day.
   Shape into 2 logs about 1 lb. each (they will be about 2 inches in diameter)
   Place in smoker with mesquite, hickory, or cherry wood chips, and smoke for 4 hours at 120 degrees, turning occasionally.
   Then place in a 160 degree oven for 4 hours to finish drying.
   Cool completely, wrap and refrigerate