Directions:
- Place ground venison in a large plastic bowl or bucket. Add the curing mixture, sugar, peppercorns, mustard seed, ground pepper, garlic powder, onion powder, liquid smoke, and salt. Mix well, then cover tightly and refrigerate for 24 hours.
- On the second day, mix thoroughly, kneading as you would bread for 2 to 3 minutes. Re-cover and refrigerate for another 24 hours.
- On the third day, mix and knead the mixture again for another 2 to 3 minutes. Refrigerate for 1 hour.
- Preheat oven to 250 degrees F (120 degrees C).
- Shape mixture into 2 or 3 round logs, about 4-inches in diameter. Place on a lightly oiled baking tray and bake in preheated oven for five hours, turning halfway through, until the internal temperature reaches 160 degrees F (70 degrees C). Cool and then refrigerate overnight before slicing and serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 758.11 Kcal (3174 kJ) | ||
| Calories from fat | 847.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 94.14g | 145% | |
|---|---|---|---|
| Cholesterol | 213.07mg | 71% | |
| Sodium | 818.46mg | 34% | |
| Potassium | 62.64mg | 1% | |
| Total Carbs | 19.21g | 6% | |
| Sugars | 5.24g | 21% | |
| Dietary Fiber | 1.24g | 5% | |
| Protein | 109.93g | 220% | |
| Vitamin C | 0.4mg | 1% | |
| Vitamin A | 0.3mg | 8% | |
| Iron | 15mg | 83% | |
| Calcium | 132mg | 13% | |
| Amount Per 100 g | |||
| Calories | 157.73 Kcal (660 kJ) | ||
| Calories from fat | 176.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.59g | 145% | |
|---|---|---|---|
| Cholesterol | 44.33mg | 71% | |
| Sodium | 170.29mg | 34% | |
| Potassium | 13.03mg | 1% | |
| Total Carbs | 4g | 6% | |
| Sugars | 1.09g | 21% | |
| Dietary Fiber | 0.26g | 5% | |
| Protein | 22.87g | 220% | |
| Vitamin C | 0.1mg | 1% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 3.1mg | 83% | |
| Calcium | 27.5mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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