Venison Pepperoni Recipe

5 lbs. ground deer venison

5 tsp. tender quick salt

2 1/2 tsp. garlic salt

2 1/2 tsp. coarse black pepper

2 1/2 tsp. mustard seed

Liquid smoke

Mix all together and refrigerate. Mix once a day for 3 days(optional).

Add 1 tablespoon liquid smoke each time; on fourth day roll into sticks.

Bake at 140 degrees for 8 hours, turn every 2 hours and brush with liquid smoke.

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