Prep Time:
45 mins
Cook Time:
5 hrs
Additional Time:
2 days 1 hr
Total Time:
2 days 6 hrs 45 mins
Servings:
40
Yield:
5 pounds
Ingredients
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 th”print” />
Nutrition Facts (per serving)
| 77 | Calories |
| 2g | Fat |
| 1g | Carbs |
| 13g | Protein |
