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Prep Time: 7200 Minutes Cook Time: 360 Minutes |
Ready In: 7560 Minutes Servings: 6 |
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Someone sent me this a while back,..it's very good! Ingredients:
5 lbs venison, hamburger ground with no added fat |
5 teaspoons morton tender quick salt |
3 1/2 teaspoons mustard seeds (to taste) |
2 1/2 teaspoons garlic salt (to taste) |
1 teaspoon hickory smoke salt |
Directions:
1. Mix ingredients in large bowl and refrigerate, covered with plastic wrap.
2. Remix daily for 3-4 days.
3. On the 5th day, form into rolls of about 2 lbs.
4. each 1 1/2-2 in diameter.
5. Place rolls in a smoker at 120 degrees for 6 hours, turning for uniform smoke.
6. Place rolls in a regular oven at 160 degrees for 4 hours, turning occasionally, to finish drying.
7. If you don't have a smoker, dry in regular oven for a total of 6 hours at 160 degrees.
8. Hickory, cherry or mesquite smoke is great; lighter smokes, like apple and alder, are second choice.
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