Submitted by: Thomas Ellefson
Ingredients:
2 Lbs. Venison hamburger
1 tsp. Black pepper
2 tsp. Curing salt
1 tsp. Dry mustard
1 tsp. Garlic powder
1/4 tsp. Cayenne pepper
1 tsp. Onion powder
1 cup Water
Procedure:
1. Mix all ingredients well.
2. Divide into 2 equal parts.
3. Form loaves about 4 inches in diameter.
4. Wrap each loaf in heavy duty aluminum foil.
5. Refrigerate for 24 hours.
6. Place the loaves (still foil wrapped) into a large kettle.
7. Add cold water to cover.
8. Boil for one hour.
9. Remove the salami from the foil; drain thoroughly on paper towels.
10. Chill before slicing.
