Post by lockmaster on Feb 3, 2006 10:26:41 GMT -5
This is my own recipe after years of experimentation
25 lb. cubed venison ((1 1/2 - 2" chunks)
4 Lbs. Smoked Bacon.
1 1/3 cups Tender Quick
4 Tbsp. Onion Powder
6 Tbsp. Red Pepper Flakes
2 Tbsp. Liquid Smoke
2 Tbsp. Garlic Powder
4 Tbsp. Black Ground Pepper
3 Tbsp Crushed Basil Leaves
1 Tbsp. Dry Mustard
1 Tsp Ground Mace
Mix above spices in separate container, sprinkle over meat a little at a time mixing into meat chunks until all spices are used.
1. Keep meat mixture cool.
2. Let mixture set for at least 24 Hrs., drain well
then grind at least 3 times.
3. Form into rolls about 2-3 inches in diameter, 10-12 inches long and wrap rolls tightly with cheese cloth.
4. Bake 3" rolls at 200 degrees for 4 1/2 hrs., turning every 2 hr 15 Min. (2" rolls, bake about 3 1/2 hrs. turning after 1 hr 45 min.)
25 lb. cubed venison ((1 1/2 - 2" chunks)
4 Lbs. Smoked Bacon.
1 1/3 cups Tender Quick
4 Tbsp. Onion Powder
6 Tbsp. Red Pepper Flakes
2 Tbsp. Liquid Smoke
2 Tbsp. Garlic Powder
4 Tbsp. Black Ground Pepper
3 Tbsp Crushed Basil Leaves
1 Tbsp. Dry Mustard
1 Tsp Ground Mace
Mix above spices in separate container, sprinkle over meat a little at a time mixing into meat chunks until all spices are used.
1. Keep meat mixture cool.
2. Let mixture set for at least 24 Hrs., drain well
then grind at least 3 times.
3. Form into rolls about 2-3 inches in diameter, 10-12 inches long and wrap rolls tightly with cheese cloth.
4. Bake 3" rolls at 200 degrees for 4 1/2 hrs., turning every 2 hr 15 Min. (2" rolls, bake about 3 1/2 hrs. turning after 1 hr 45 min.)
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