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Mix ingredients in large bowl and refrigerate, covered with plastic wrap. Remix daily for 3-4 days.
On the 5th day, form into rolls of about 2 lbs. each 1½-2" in diameter. Place rolls in a smoker at 120 degrees for 6 hours, turning for uniform smoke. Place rolls in a regular oven at 160 degrees for 4 hours, turning occasionally, to finish drying.
If you don't have a smoker, dry in regular oven for a total of 6 hours at 160 degrees.
Hickory, cherry or mesquite smoke is great; lighter smokes, like apple and alder, are second choice.
Your Trueblood's Venison Salami is ready. Bon appetit!
Related recipes: Meats, Main dish, Wild game, Vegetables, Venison
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