Spicy Venison Salami

¾ lb venison, cubed

¼ lb boneless pork cubed

1 ½ level tsp. Morton Tender Quick Mix

½ tsp. Pepper

½ tsp red pepper flakes

¼ tsp ground nutmeg

1/8 tsp ground ginger

½ tsp garlic powder

½ tsp mustard seeds

6 drops liquid smoke, or to taste

Combine all ingredients and grind 2 times through the fine plates. Divide mixture in ½. Shape each portion into sausage, 1 ½ inch in diameter and wrap with plastic wrap. Refrigerate overnight. Unwrap and place in shallow baking pan in a 325-degree oven until internal temperature reaches 160. Remove, cool and store in refrigerator for 3 days or package and freeze.