Quick 'n' Easy Salami

5 pounds of cheap hamburger (or ground venison or elk) ½ t. garlic salt ½ t. garlic powder 1 T. mustard seed 3 round t. of tender quick seasoning 2 round t. of hickory smoke salt 2 T. coarse ground pepper

First day: Mix the meat and seasonings, put them in a plastic sack and refrigerate.

Second day: Knead the meat in a sack thoroughly and continue to refrigerate.

Third day: Make the meat into six equal rolls, put them on a broiler pan so the grease can drip and place on the lowest shelf in your oven. Cook it nine hours at 200 degrees (no casing needed), turning rolls one-fourth turn every two hours.

Your Quick 'n' Easy Salami is ready. Happy cooking!