This is a recipe that has been very popular in Taylor for decades. I would credit the originator, but several different people have called it "their" recipe over the years.
I haven't seen anything like it on here. It's a very easy and tasty snack - similar to summer sausage.
10 lbs Venison
2 tbsp Salt
1/2 tbsp Black Pepper
1/2 tbsp Peppercorns
2 tbsp Garlic Powder
10 tbsp Morton's Tender Quick
5 tbsp Whole Mustard Seed
5 tbsp Liquid Smoke (if not smoking)
3 cups Water
Red Pepper - light sprinkle on meat
Coarse Ground Black Pepper for Coating
Mix all ingredients with meat (except Coarse Ground Black Pepper for Coating).
Grind meat through hamburger grind (1/8"-3/16") 3 times.
Form into 2 pound loaves.
Take each roll and roll through coarse ground black pepper.
Wrap each roll separately in foil and refrigerate for 4-24 hours.
Remove foil and bake in the oven 1 to 1.5 hours at 350 or until internal temperature is 145 deg.
Alternatively, the liquid smoke can be omitted and the loaves can be smoked. I prefer to smoke them on my Pellet Grill at 300 deg until 145 degrees.
Enjoy.
I haven't seen anything like it on here. It's a very easy and tasty snack - similar to summer sausage.
10 lbs Venison
2 tbsp Salt
1/2 tbsp Black Pepper
1/2 tbsp Peppercorns
2 tbsp Garlic Powder
10 tbsp Morton's Tender Quick
5 tbsp Whole Mustard Seed
5 tbsp Liquid Smoke (if not smoking)
3 cups Water
Red Pepper - light sprinkle on meat
Coarse Ground Black Pepper for Coating
Mix all ingredients with meat (except Coarse Ground Black Pepper for Coating).
Grind meat through hamburger grind (1/8"-3/16") 3 times.
Form into 2 pound loaves.
Take each roll and roll through coarse ground black pepper.
Wrap each roll separately in foil and refrigerate for 4-24 hours.
Remove foil and bake in the oven 1 to 1.5 hours at 350 or until internal temperature is 145 deg.
Alternatively, the liquid smoke can be omitted and the loaves can be smoked. I prefer to smoke them on my Pellet Grill at 300 deg until 145 degrees.
Enjoy.
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