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Prep Time: 1440 Minutes Cook Time: 240 Minutes |
Ready In: 1680 Minutes Servings: 8 |
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I'll be the first one to say so, 'cause I gotta be honest here, this stuff looks all nasty and funky,but I'll promise you it's GOOD! If yer going for looks and presentation just forget it.But if you want something that's so tasty you'll ruin yer diet in a heartbeat, here it is ya'll. Times are approx. Have a good day peeps. Ingredients:
15 lbs ground venison |
2/3 cup morton tender quick salt |
1/2 quart vegetable oil |
7 1/2 teaspoons black pepper (1/2 t per lb.) |
7 1/2 teaspoons garlic salt (1/2 t per lb.) |
8 teaspoons accent seasoning |
1 1/2 teaspoons liquid smoke |
1/2 cup brown sugar |
Directions:
1. Mix all ingredients except liquid smoke and oil together.
2. Let stand in refrigerator overnight.
3. Next day, mix liquid smoke and oil together before adding to mixture.
4. Mix every- thing thoroughly now.
5. Pack tightly into 9 or 10 Pringle cans or other tubular cans, leaving 1/2 inch space at top.
6. Bake, uncovered, in cans (upright) at 200 degrees for 4 hours.
7. Drain; cool and wrap in many layers of freezer paper.
8. Freeze.
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